FDSC 2010 - Introduction to Food

Institution:

Clemson University

Subject:

Food Science

Description:

Explores the functions of food components and ingredients on the quality of prepared food. Procedures for safe food production and proper use of equipment in a typical health care/food service organization are demonstrated. Students prepare and evaluate different food products to understand how ingredient substitutions and interactions affect food. Preq: CH 1020. Coreq: FDSC 2011.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2013 - 08/14/2018 09/01/2008 - 06/30/2013 

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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