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	Harding University
	Oct 01, 2024   2021-2022 Academic Catalog  Select a Catalog 2022-2023 Academic Catalog 2021-2022 Academic Catalog [Archived Catalog]      Global Search Catalog Search Choose Search Location Select an option Courses Programs Colleges and Departments Other Content Entire Catalog Keyword Whole Word/Phrase Advanced Search Catalog Navigation   Catalog Home    **Return to Current Catalog**    Archived Catalogs    Programs of Study    University Learning Outcomes    Liberal Arts Requirements    Course Descriptions    College of Allied Health    College of Arts & Humanities    College of Bible & Ministry    Paul R. Carter College of Business Administration    Cannon-Clary College of Education    Carr College of Nursing    College of Pharmacy    College of Sciences    Honors College    University College    Center for Health Sciences    Harding Online    School of Theology   My Favorites HELP 2021-2022 Academic 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 1020/1020L - Culinary Skills and 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)
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