HTM 2700

This course explores the chemistry behind food preparation, food safety and handling; and the impact of different cooking methods on the colour, flavour and texture of food. Students will apply knowledge by cooking and assessing a series of prepared products. [Restriction(s): This is a Priority Access Course. Restricted to students in BCOM.HTM, BCOM.HTM:C, BASC.AHN, or the Restaurant and Beverage Management Minor. Enrolment may be restricted to particular programs or specializations. See department for more information.][Department(s): School of Hospitality, Food and Tourism Management]