Description: The primary focus of this course is to combine the science of nutrition and the art of cooking to create healthy foods and meals that satisfy hunger, the palate, the eye and personal health/medical conditions. Chemical composition of food, preparation, principles and techniques for the retention of nutrition, appearance, and flavor will also be covered. In our lab sessions, we will apply principles of safety, nutrition, and wellness to enhance individual and family health. 2 hrs. lecture, 3 hrs. lab. Letter grade only.
Sections offered: Fall 2019 Spring 2020
Prerequisite: NTS 135, HA 240, and HA 243