CAHS 245 Introduction to Food Preparation for Home Cooks (3)
Lec-35, Lab-52.5
Credit, Degree Applicable
Introduction to hands-on food preparation techniques with emphasis on function and interaction of ingredients. Course also includes nutrition meal planning, cost effective seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.
Offered on occasion

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record