If so, then you might be interested in one of the NEW Food Service Courses on the Fall 2007 master schedule! Register as soon as you can to secure your seat! Only 17 seats in the class!!
FSA 185 100/105 (CRN 12831/12832) - Principles of Healthy Cooking – 3 credits
a. Thursdays from 3 – 7:50 pm (1 hour lecture, 4 hours lab) being taught by Michelle Bartell, R.D.
b. Course description - 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. Students will sample all the dishes prepared.
This course has no prerequisite and will satisfy a 3-credit general elective. It is open to anyone -students, staff, or faculty, as well as the community. If you have any questions, contact the teacher, Michelle Bartell at <mailto:mbartell@monroecc.edu> or 292-2579.
Michelle Bartell
Hospitality
05/18/2007 |