Applied Nutrition for Food Service Laboratory - HRI 122

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HRI 122 - Applied Nutrition for Food Service Laboratory
Provides students an opportunity to apply the concepts and develop the skill sets taught in HRI 119. Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Credits 1 - 2. Laboratory 2 - 4. Total Contact 2 to 4 hours per week.
1-2 credits
View HRI 122 Course Content Summary