NUTR 120 - Foods (and Lab)

4 credits

Important aspects of family and individual meal planning, purchasing and preparation of food, considering the scientific principles underlying preparation of palatable and nutritious food, vegetarianism, selected cultural and religious patterns of eating; sanitation and safety in food preparation.

Notes: Thers is a uniform requirement for this class.

Prerequisites: For their own safety and the safety of others in the class, students must be capable of the following basic skills and behavioral standards which are necessary for successful completion of this course. Students should not enroll in this course if they believe they cannot meet the following criteria.

Able to focus on the “task at hand.”
    a. Attention to an open flame while cooking on a gas stove.
    b. Attention when handling knives and sharp culinary equipment.
Able to perform tasks requiring manual dexterity while using equipment in the culinary labs.
Able to function in a fast-paced and crowded work environment.
Able to observe safety procedures.

Offered fall semester.