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Description:
Food Fundamentals brings together information in food science, food safety, food economics and nutrition in the classroom. The laboratory experience includes cooking techniques, preparation of a wide variety of foods, food selection and evaluation. For most of you this course serves as the basis for the knowledge and skills upon which you will build as you take more advanced courses. This is a service-learning course that also requires 10 hours of community service at the Greater Baton Rouge Food Bank.
Sector:
HE Sector
Demographics & Settings:
Higher Education
Geographical Location:
LA 
