CHEF1302 — (NT) - Principles of Healthy Cuisine

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 2 Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Alternative methods and ingredients will be used to achieve a healthier cooking style. 0503.

Prerequisites: CHEF2301

Part of

• Culinary Arts, Certificate
• Hospitality and Culinary Management, A.A.S.
• Hospitality Management, Certificate

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