Introduction to physical and chemical changes in ingredients and nutrients during food preparation and storage. Experimentation through manipulation of food variables. Development of professional skills: menu design, food preparation, recipe modification, nutrient analysis, culinary techniques, and economics of nutrition management. Prerequisites: INPH 175, PH 216, and INCHEM 103. Fall.
Faculty: Dena B Shields
Times: 8:00AM‑9:45AM (TR); 10:00AM‑11:45AM (TR)
Start/End Date: 08/29/22 - 12/16/22
Instruction Method: Lecture-based Learning Laboratory
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Keene State College
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