Description of Courses
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Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars, and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish, and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
Last revised: Monday, May-18-2015 09:23
Comments to: Programming Support Services