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: HLSC 215, HLSC 216, and INCHEM 103. Fall, Spring.
Register for this Class:
Call us at (603) 358-2290
Monday - Friday, 8 a.m. - 5 p.m.
Visit our office at:
Elliot Hall, First Floor, Suite 144
Keene State College
- Register Online