Survey course introducing the variety of foods available, menu planning, purchasing and preparation. Topics include food measurement, legislation, safety and sanitation, preparation techniques for nutritional adequacy, and food acceptability. Food labs held in kitchen. (offered fall semester only) Prerequisite: DTE101 and DTE103 with grades of C or higher. Minimum grade of C is required to advance to next course in DTE sequence. Offered on: E / 3 cr. hrs.