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FST

Department of Food Science and Technology

CFAES

The Science of Cooking

FDSCTE 1200
This course covers the scientific method, sanitation and hygiene, safety in the kitchen and laboratory, weights and measurements, cooking methods, tasting and evaluation, food components, correlations to industrial food processing and preservation, and events, laws, and very important persons in the development of food science and technology as a discipline. Students must have access to a kitchen. GE foundation natural sci course.
Course Level: 
Undergraduate
Unit(s): 
4.0
Sample Syllabus: 
Semesters Offered: 
Spring 2023
Spring 2024
Current Instructors: 
Instruction Modes: 
Hybrid