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. A uniform is a requirement of this class.

Basic skills required - ability to focus on tasks (e.g. monitoring open flame on stove top or handling sharp edged culinary equipment); manual dexterity; coordination in fast paced environment; ability to observe safety procedures.

Notes: There is a uniform requirement for this class.

Prerequisites: None