NTR 120 Food Preparation & Meal Design (3 credits)

Hours: 3 classroom + 0 lab/studio
Prerequisite(s): Students enrolling in this course must be enrolled in NTR 110 or have previously taken this course and received credit.
Taught: Fall
Fundamental and basic concepts of culinary techniques and cookery. Understanding how various cooking techniques impact food composition and nutritive value. Use of specific techniques with menus to meet therapeutic needs. Laws and regulatory agencies involved in the control of the U.S. food system will be examined.
Repeatable: Yes
If Repeatable, Max. Credits: 3

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