Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, legumes, beef, game, pork, lamb, fish and shellfish, and alternative products.

Lecture Hours: Lecture 3 hours per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.

Facebook this Page (opens a new window)

Tweet this Page (opens a new window)

Add to Catalog (opens a new window)