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CRT2016 Culinary Nutrition 3 credits

Prerequisite(s): Instructor consent

This course focuses on nutrition as it applies to food preparation, menu analysis, trends, and recipe alternatives for the culinary arts. Students will look at their own diets and learn how food affects the human body, both positively and negatively. Students will prepare nutritional menus within the context of kitchen and restaurant operation.

This course may be taken 1 time for credit.

Baking Management, Associate of Applied Science

http://ecatalog.socc.edu/programsaz/associate-applied-science-baking-management/

...CRT2039 . 2 FN225 may be substituted for CRT2016 . * All Honors courses may substitute for their...

Baking and Pastry Arts, Associate of Applied Science

http://ecatalog.socc.edu/programsaz/associate-applied-science-baking-pastry-arts/

...CRT2039 . 2 FN225 may be substituted for CRT2016 . 3 A higher writing may be substituted...

Culinary Arts, Associate of Applied Science

http://ecatalog.socc.edu/programsaz/associate-applied-science-culinary-arts/

...CRT2039 . 2 FN225 may be substituted for CRT2016 . 3 A higher writing may be substituted...

Culinary Management, Associate of Applied Science

http://ecatalog.socc.edu/programsaz/associate-applied-science-culinary-management/

...CRT2039 . 2 FN225 may be substituted for CRT2016 . * All Honors courses may be substituted for...

Culinary Arts, Certificate of Completion

http://ecatalog.socc.edu/programsaz/associate-applied-science-culinary-arts/certificate-completion-culinary-arts/

...maximize nutrient retention in food preparation. Program Guide 1 FN225 may be substituted for CRT2016 .