Advanced Food Science Lab

Catalog description

This food laboratory course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. A review of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation are completed. Food composition and product evaluation along with the application of food pairing, plating, and garnishing techniques reviewed. Hazard analysis critical control point standards are identified and reinforced. Six lab hours per week.