Basic food Theory
In this course, students study the various food groups and the diversity of factors surrounding food in today's marketplace. Students learn to understand basic principles of food products in relation to texture, flavour and nutritional content in context with preparation procedures and application of cooking methods. Students gain understanding of basic concepts related to diet and disease prevention.
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.
For more information, please contact Continuing Education