NUSC 265 - Culinary Arts and Health

3 credits
The selection, care, composition, and preparation of foods, cookery, nutrition, and demonstration techniques with an emphasis on nutritionally balanced meals based upon a plant-based, vegan diet. The laboratory includes a two-hour laboratory each week.

Prerequisite(s) NUSC 115 and NUSC 160 completed with grades of “C” or higher
Offered (SPRING)