Javascript is currently not supported, or is disabled by this browser. Please enable Javascript for full functionality.

Skip to Main Content
    Harding University
   
 
  Nov 21, 2024
 
2013-2014 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
   Archived Catalogs
   Academic Calendar
   Harding University: Our Heritage
   General Information
   Student Life
   Conduct & Ethics
   Admissions: Policies and Procedures
   Registration: Policies and Procedures
   Academic Policies
   Financial Information
   Liberal Arts Requirements
   Graduation: Policies and Procedures
   Course Descriptions
   College of Arts & Humanities
   College of Bible & Ministry
   Paul R. Carter College of Business Administration
   Cannon-Clary College of Education
   College of Sciences
   Honors College
   Interdepartmental Programs
   Center for Health Sciences
   Carr College of Nursing
   College of Allied Health
   Center for Adult and Online Studies
   Center for Student Success
  My Favorites
HELP
2013-2014 Undergraduate Catalog [Archived Catalog]

Print-Friendly Page (opens a new window)
Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to My Favorites(opens a new window)

FCS 102 - Food Science

Selection and preparation of foods. Study of food components, market standards for products, grades, labeling, and consumer responsibility in the economic system. Laboratory experiences provide application of scientific principles to food preparation and service. Two hours lecture and 3 hours laboratory per week.

Credit Hours: 3

Term Offered: Fall



 Back to Top | Print-Friendly Page (opens a new window)
Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to My Favorites(opens a new window)
   
All catalogs © 2024 Harding University.
Powered by the Acalog™ Academic Catalog Management System™ (ACMS™).