Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.
Course ID
245
Department
Subject
Units
3
Notes
REQUESTED CREDIT CLASSIFICATION A. Credit/Degree applicable ('meets all standards of Title V. Section 55002(a))
Transfer code
CSU
Credit type
Credit/Degree Applicable
Pass/Nopass
P/NP Available
Lecture hours
Lec-35
Lab hours
Lab-52.5
Has field trips
0