FOSM 2200 - Introduction to Foods

Institution:

Fairmont State University

Subject:

Description:

This course is a study in the selection, storage, preparation, and presentation of food. This three credit hour course will investigate each of the following categories of food and apply knowledge gained to laboratory applications: Milk & Dairy Products; Meat, Poultry & Shellfi sh; Fruits & Vegetables; Grains & Starches; Breads; Desserts; & Beverages. Emphasis will be placed on meal planning, food safety, nutrient value, and quality in taste and appearance.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fairmontstate.edu/

Phone Number:

(304) 367-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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