Santa Rosa Junior College
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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 Spring 2020
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart5194M
 
1:30 pm - 5:30 pm
Partially Online
Lee J
Lee J
B. Robert Burdo Culinary Arts Center, Santa Rosa Campus
Online
5021
Online
3.00Ended2519601/13-05/11
01/13-05/11
5/18/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
  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