Recipe Development and Costing
| Course Code | NFSM-213 |
|---|---|
| Lecture hours per week | 1 |
| Lab hours per week | 3 |
| Course Availability | Open |
| Description | Students learn the principles and techniques of recipe development from formulation of a base recipe to the finished product through practical experience in a laboratory setting. Through individual and group work students participate in designing, developing and evaluating a recipe and apply techniques for nutrient analysis, expansion and costing. Computer software designed especially for the food industry is used. A summary of the development process and the final product is presented in class. |