Learn principles of food composition, the reactions and changes that occur during the preparation and cooking process and gain experience in the planning, execution and reporting of a food-based research project. Lab fee $175. Prerequisite: HRM 119, HRM 121 and HRM 124. Note: Students must provide the required uniform and knife kit.
Term: Spring 2026
Course Type: Credit - 3 Credits
Section: 001
Ways to take the class: Face-to-face
Days: Varies
Time: 11:00AM to 12:00PM
Start Date: 01/22/2026
End Date: 05/17/2026
Location: Arnold Campus
Room: Varies
Instructor: Melissa H Hawkins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 11:00-4:00pm in the HUM building. Meeting on Thursday, 11:00 to 12:00 pm for lecture, 12:00-4:00pm for lab. Note: Student must provide the required uniform and knife kit.