FSA-108: Principles of Healthy Cooking
- 3 Credit Hours
- Hospitality Department
- Spring 2016
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.
FSA-108 Sections for Spring 2016
1 Section Offered
FSA-108, Section 105
CRN #24640
Traditional (In-Person)
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture/Lab | Brighton Campus Building 03, Room 157 | Jan 25th, 2016 – May 26th, 2016 | Friday 10:00 am - 10:50 am |
Lecture/Lab | Brighton Campus Building 03, Room 140 | Jan 25th, 2016 – May 26th, 2016 | Friday 11:00 am - 2:50 pm |
Type | Lecture/Lab |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Jan 25th, 2016 – May 26th, 2016 |
Day / Time | Friday 10:00 am - 10:50 am |
Type | Lecture/Lab |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Jan 25th, 2016 – May 26th, 2016 |
Day / Time | Friday 11:00 am - 2:50 pm |