BIO 110 - Biological Food Science

Institution:

Luzerne County Community College

Subject:

Biology

Description:

The course is designed to introduce culinary students to scientific fundamentals and apply them to culinary study. This course will meet the science requirements for the culinary arts program. Materials covered in this course will include the metric system, scientific method basic laws of chemistry and biology, plant and animal cellular and tissue structure, chemical reactions and basic organic structure.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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