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May 19, 2024
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2020 - 2021 Catalog of Courses [ARCHIVED CATALOG]
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HS 220 - Food Science
This course provides the fundamentals of food preparation, equipment uses, culinary vocabulary, with laboratory activities that emphasizes theory applications and a look at factors that influence changes that occur in foods during preparation.
Credits: 3
Clock Hours - (Lect-Lab): (3-0)
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