FSA-108: Principles of Healthy Cooking
- 3 Credit Hours
- Hospitality Department
- Fall 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 Fall 2016
1 Section Offered
FSA-108, Section 105
CRN #15728
Principles of Hlth Cooking
Traditional (In-Person)
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture/Lab | Brighton Campus Building 03, Room 157 | Sep 6th, 2016 – Dec 22nd, 2016 | Friday 10:00 am - 10:50 am |
Lecture/Lab | Brighton Campus Building 03, Room 140 | Sep 6th, 2016 – Dec 22nd, 2016 | Friday 11:00 am - 2:50 pm |
Type | Lecture/Lab |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Sep 6th, 2016 – Dec 22nd, 2016 |
Day / Time | Friday 10:00 am - 10:50 am |
Type | Lecture/Lab |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Sep 6th, 2016 – Dec 22nd, 2016 |
Day / Time | Friday 11:00 am - 2:50 pm |
***Registration is restricted to students in the following majors: Hospitality, LA10, and LA52***