|Principles of Healthy Cuisine|
|(3-2-3) Introduction to the principles of
planning, preparation, and presentation of
nutritionally balanced meals. Adaptation of basic
cooking techniques to lower the fat and caloric
content. Alternative methods and ingredients will
be used to achieve a healthier cooking style.
Licensure/Certification Agency: American Culinary
Federation Educational Institute.
Required Prerequisites: CHEF-1301 and CHEF-1205
|Course may be repeated for credit when the topic varies:||N|
|Return to course list|
|View District Syllabus|