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Vue d'ensemble
Nutrition et di茅t茅tique : Nutrient composition of foods, and scientific principles underlying physical and chemical changes that occur during food preparation. Displays, demonstrations, sensory evaluation and "hands-on" experience to relate culinary, nutritional and food safety theory to practical applications.
Terms: Automne 2017
Instructors: Duhamel, Paul-Guy; Spigelski, Dina Lynn (Fall)
Fall
One 3-hour lecture and one 4-hour lab
Prerequisite: FDSC 230 or corequisite with instructor's permission.
Corequisite(s): LSCI 211
This course includes a fee of $350 for a culinary tool kit, chef coat, hairnet, food ingredients, supplies and laboratory manual. The fee is refundable as long as the kit and supplies have not been opened, used or scratched and the manual is intact. Students who drop this course during the course add/drop period may return the kit (if already received) to their department, who will then advise the Student Accounts Office to reverse the charges for the fee once they have inspected the materials and found them to be in acceptable condition.
Restriction(s): Enrolment restricted to Dietetics, Nutrition and Concurrent degrees or permission of instructor.
