NTR 201LEC - Culinary Skills

This course explores cultural, social, economic and scientific aspects of food selection and preparation techniques. Foundational cooking techniques and equipment, sensory and nutritional evaluation approaches are taught and applied to enhance the skills of future nutrition science and dietetic professionals.

Credits: 3

Grading
Graded (GRD)

Typically Offered:
Fall

Requisites:
Pre-Requisite: NTR 108.