2014-2015 University Catalog 
  
2014-2015 University Catalog

NUTR 515 - Fundamentals of Cooking

Credits: 3 (NR)
Introduces students to the fundamental concepts of food and its preparation. The biological components, the chemical transformation, and sensorial properties of food are explored throughout the course.

Hours of Lecture or Seminar per week: 3
Hours of Lab or Studio per week: 0
When Offered: Spring