FDS 145 - Culinary Science Theory

Institution:

Washington County Community College

Subject:

Description:

This food study course integrates the knowledge of ingredients and preparation principles. The combination of scientific theory and culinary procedures provides an understanding of the structure, composition, and behavior of food. This "why"knowledge provides the cornerstone on which the food professional is able to identify and evaluate a broad range of foods and to control quality in preparation. Students will design a new food product as a final project. Prerequisites: FDS125 and FDS126 passed with a C or better. 1-800-210-6932 125

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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