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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 |
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| 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 | Lee J Lee J | B. Robert Burdo Culinary Arts Center, Santa Rosa Campus Online | 5021 Online | 3.00 | Ended | 25 | 19 | 6 | 01/13-05/11 01/13-05/11 | 5/18/2020 |
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| 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 |
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