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Fall 2015 Semester Courses

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316-115 Culinary Nutrition

Develop an understanding of the basic nutrition concepts involved in daily personal diet, and learn cooking principles that aid nutrient retention. Create heart-healthy recipes, and explore the replacement or reduction of saturated fats, excess salt and sugar. Prepare and analyze daily personal diets on a computer and evaluate the printout.

Course Credits

2

Sections this Semester

Offering number: 316-115-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) or 316-100 Principles of Food Preparation (or concurrent)
CRN: 10269
Tuition/fee: $377.20
Seats Open: 8
Instructor: Birren, Jack J
Program Restriction
Hybrid Course Schedule

Offering number: 316-115-002

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) or 316-100 Principles of Food Preparation (or concurrent)
CRN: 10270
Tuition/fee: $377.20
Seats Open: 11
Instructor: Birren, Jack J
Program Restriction
Hybrid Course Schedule

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