HM 315 - Food Theory and Preparation
- Recent Professors
- Scott T. Luong, Brian D. Knirk, Rhonda Barsotti, Jason Doolittle
- Recent Semesters
- Spring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025
- Class Size
- Not published
- Difficulty
- 3.3Lightout of 10
- Credits
- 4
- Prerequisite
- None.
- Spring 2027 Sections
- View Spring 2027 sections of HM 315
- Transfers To
- CSU
- Description
- This course is a comprehensive study of basic principles of food science, theory, and techniques involved in food preparation. It includes a study of the factors that influence foods and the changes which occur in foods during preparation. It also emphasizes basic cooking skills, theory application, product, and quality identification.
- Usually Held
- Tue Thu 1:30pm–2:20pm, Tue Thu 2:30pm–5:35pm, Tue Thu 7:45am–8:35am, Tue Thu 8:45am–11:50am