FCS 102 - Food Science

Institution:

Harding University

Subject:

Description:

Fall. Selection and preparation of foods. Study of food components, market standards for products, grades, labeling, and consumer responsibility in the economic system. Laboratory experiences provide application of scientific principles to food preparation and service. Two hours lecture and 3 hours laboratory per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.harding.edu

Phone Number:

(501) 279-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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