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Hospitality, Culinary Arts and Dietetics

Food Science and Technology

Course Code: HCD-240

Course Description : A study of scientific and sensory principles of food evaluation as it is related to food science, quality assurance and experimentation and application in food preparation. Emphasis is on the integration of theory and research studies combined with laboratory work.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 2.0
  • Lab Hours: 2.0
  • Studio Hours: 0.0

Prerequisites:

HCD-102

Co requisites:

CHM-120 or CHM-201

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