Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-185 Nutritional Guidelines in Food Preparation - (SC) - 2 Units |
Instructor: | Brown, K |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-185 |
8072 |
M |
4:00-6:15pm |
H-108 |
2 Units |
8/20 - 11/26 |
|
| Catalog Course Description | ||
| CULN-185 Nutritional Guidelines in Food Preparation | ||
| 2 - 2 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Recommended: Eligibility for ENGL 122 or equivalent | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| Introduction to food composition, dietary guide- lines, recipe modification, food cooking and storage techniques for nutrient retention, and contemporary nutritional issues. CSU | ||
|
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