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Special Studies

FSA 185 - Principles of Healthy Cooking

Start Date: 09/01/2006 - End Date: 08/31/2008

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.

3 Credits