Nutrition Science
NTS 255 - Principles Of Food Science And Preparation II
Description: This course builds on foundations from NTS 235's food science principles, food preparation procedures, and techniques of food selection, storage, menu planning, and service, food safety and kitchen operations. Topics include food science and food preparation cooking principles unique to plant-based eating, food preservation, resource conservation, government regulations, cooking techniques, and meal plans that promote health. Letter grade only.
Units:
3
No sections currently offered.
Requirement Designation:
Prerequisite: NTS 235