Credits 4
Lecture Hours 3
Lab Hours 3
Total Hours 6
Academic Group NDEV
Effective Date 2011-01-18
Description
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. Offered as a dual enrollment (concurrent) course.