Fall 2012 – Summer 2013
Nutrition and Dietetics : A more intensive study of food and complex food mixtures, including their chemical and physical properties. Learning how to control the changes that take place during the preparation of food to obtain palatable, nutritious and safe food. An introduction to culturally determined food habits. Laboratory emphasis on acquiring new knowledge and application to basic food preparation and cooking principles.
Terms: Winter 2013
Instructors: Judy Campbell, Louise Thibault, Maureen Rose (Winter)