DIT 102 - The Science And Preparation of Food

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

Basic principles of food science and preparation with emphasis on recognition and evaluation of standard products and function of ingredients. Food science experiments and food preparation exercises focus on adherence to precise procedures. Nutritional concerns in food preparation, cultural aspects of foods, and recipe analysis using computer software will be explored. Additional lab hours required. Prerequisite: Reading Proficiency.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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