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Recipe Development and Costing

Course Code NFSM-213
Lecture hours per week 3
Lab hours per week 1
Course Availability: Open

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.