FDSR 1373 - Foods,Ingredients & Products

Institution:

SUNY College of Technology at Alfred

Subject:

Description:

Emphasis on definitions and explanations of cooking and baking terms and selection of ingredients and products. The principles of food preparation through a study of the chemical and physical properties of food, and nature of reactions caused by environmental conditions during preparation, cooking or baking, and the effect of materials added during some phase of preparation or cooking.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alfredstate.edu

Phone Number:

(800) 425-3733

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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