NUM 1020

Instructor:

Miss Marina

Email: bronston@live.ca

Enter course hightlights here.

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This course is an introduction to the science of food and food preparation. The students will study the chemical and physical properties of foods and the principles of food selection, storage, preparation and evaluation. The preservation of nutrients, colour, texture and flavour will be applied through food laboratory work and demonstrations. The students will develop the ability to recognize and produce safe quality food items.The course covers the principles and practices of processing milk and milk products, eggs, meat, fish, poultry and other food products. Students will study the principles of quality assurance and Hazard Analysis Critical Control Points (HACCP), and their application to processing plant practices as well as processing standards.

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