Basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products. Lecture followed by preparation of ethnic meals. Lecture followed by preparation of ethnic meals. History, culture and viticultural techniques examined. Lecture followed by evaluation of imported and domestic wines.
Class is both consumer and industry oriented.
May be repeated to a maximum of 6 credits. Main campus only. Relationship of the stages of the human life cycle to changes in nutrient need. Introduction of various community agencies which affect nutrient intake. Menu planning, preparation, and controls in commercial food operation.