FCSC 212 - Foods II

Institution:

George Fox University

Subject:

Description:

each semester. This food science course examines the physical properties of food. Spring semester focuses on the properties of grain (baked goods) and dairy products. Laboratory experience encourages food product experimentation and the development of culinary skills. Additional course fee is required. Prerequisite: FCSC 211 Foods I.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.georgefox.edu

Phone Number:

(503) 538-8383

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.