CFS 115 Food Studies II

Prerequisite: Completion or waiver of MAT 012; CFS 103; or permission of instructor

Offered: Typically alternate spring terms

Students will engage in the application of basic principles associated with the science of food preparation, preservation, and distribution. This application of principles will illlustrate points of intersection between healthy eating practices, consumer choices and preferences, the psychology of eating, food chemistry, food microbiology, food safety, and sanitation. Principles of foodservice systems will be introduced. Learning activities (class discussions, assigned readings and homework, group activities, laboratory, and field work) enable students to gain further insights about food preparation for residential, institutions (schools, colleges, univesrtiies, healthcare and other group facilities, etc.), and commercial facilities (restaurants and other businesses in the hospitality industry). Course fee: $15 1 Course Credit


1 Course Credit