FSA-108: Principles of Healthy Cooking
- 3 Credit Hours
- Hospitality Department
- Fall 2020
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.
Prerequisites
FSA 106 (may be taken concurrently or previously completed).
FSA-108 Sections for Fall 2020
1 Section Offered
FSA-108, Section 105
CRN #15728
Hybrid
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture | Remote (Zoom Meeting) | Aug 26th, 2020 – Dec 22nd, 2020 | Wednesday 4:00 pm - 4:50 pm |
Laboratory | Brighton Campus Building 03, Room 140 | Aug 26th, 2020 – Dec 22nd, 2020 | Thursday 4:00 pm - 7:20 pm |
Type | Lecture |
Location | Remote (Zoom Meeting) |
Date(s) | Aug 26th, 2020 – Dec 22nd, 2020 |
Day / Time | Wednesday 4:00 pm - 4:50 pm |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Aug 26th, 2020 – Dec 22nd, 2020 |
Day / Time | Thursday 4:00 pm - 7:20 pm |