Nutrition Science
Term : Fall 2021
Catalog Year : 2021-2022

NTS 235 - Principles Of Food Science And Preparation I

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Description: Introduces the basic food science principles, food preparation procedures, and techniques of food selection, storage, menu planning, service and managing basic kitchen operations. This course provides a foundation for culinary training integral to the Nutrition & Foods degree. Letter grade only.

Units: 3

No sections currently offered.

Prerequisite: NTS 135