Course Description

HNF 400 Art and Science of Food Preparation

Spring, Credits: 1 (Lecture: O, Lab: 1)
Prerequisite(s): HNF 300 or concurrently.
Restrictions: Open only to juniors or seniors in the Dietetics major or to graduate students in the Human Nutrition majors. 

Art and science of food preparation in relation to cost, health, historical, regional, ethnic, and religious customs. Product evaluation using sensory techniques. Offered half of semester.

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