Course Descriptions

FSA 185 - Principles of Healthy Cooking

3 Credits

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. One class hour, four laboratory hours. Offered both Fall and Spring Semesters.

Use links below to see if this course is offered:
Fall Semester 2024
Spring Semester 2024
Summer Session 2024