FOSM 2203 - S- C&TC Principles of Food Selection & Preparation Lab

Institution:

Fairmont State University

Subject:

Description:

Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques. PR or CR: FOSM 1121, 1122.

Credits:

1.00

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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