FDNT 75 Principles of Food Description: Introduction to food science principles including whole food preparation techniques for healthy food production. Emphasis on food sanitation and safety, nutrition, sensory evaluation, food standards and quality, ingredients and their functions and interactions. Recommended Preparation: Course Completion of CSKLS 371 or equivalent Transferability: CSU  Repeatability: Two Repeats if Grade was D, F, NC, or NP Fee: $125.00 Grading Type: Grade or P/NP Sections listed are for

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 5194 M   1:30 pm - 5:30 pm Partially Online Sakanashi T Sakanashi T B. Robert Burdo Culinary Arts Center, Santa Rosa Campus Online 5021 Online 3.00 Ended 25 21 4 01/14-05/13 01/14-05/13 5/20/2019     The above section is a hybrid class that includes face-to-face work in the kitchen each week on Mondays from 1:30-5:30pm including a final on 5/21. Extensive online activity is required throughout the semester. After registering through the normal SRJC registration process visit the class homepage http://de.santarosa.edu