CHEF 1302 - Principles of Healthy Cuisine

Credits: 3
Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style.
Lecture Hrs. = 2, Lab Hrs. = 4
Prerequisite: ENRD 100 or equivalent or Level One Certificate