Subject/Course Search Results

HNF 446  Applied Culinary Nutrition


Semester
Spring of every year
Credits
Total Credits: 2   Lecture/Recitation/Discussion Hours: 3   Lab Hours: 3
Prerequisite
HNF 300 and HNF 440
Description
Person-centered approach to dining through food selection, culinary preparation techniques, menu extension planning, food safety, and quality assurance. Offered half of semester.
Effective Dates
FALL 2020 - Open