Through this combination lecture and hands-on laboratory course, students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine, as well as how to analyze and modify the nutrient content of recipes.
Course Offered Fall only
Service Project (FSA 108-100)
Students will revise recipes used at the Hyatt/St. Johns Home to make them healthier and remain tasty (15 hours) S-12