CHEF 1302 - Principles of Healthy Cuisine

Credits: 3
Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style.
Prerequisite CHEF 2331 with a grade of “C” or better and IFWA 1310.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM