CHEF 1302 (NT) - Principles of Healthy Cuisine

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2

Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style.
Prerequisite(s): CHEF 2201
Fees: Course fee: $50; High Demand Program fee: $10 per credit hour When Offered: Sp Coordinating Board Approval Number: CIP: 12.0503.