CUL 3200 - plant-based cuisine

Institution:

Johnson & Wales University-Providence

Subject:

Description:

Students learn the reasons why people choose vegetarian diets including cultural and global perspectives, economics and health. Daily production focuses on the types, preparation and nutritional aspects of vegetarian dishes and meals that fit into the two classifications: vegan, lacto/lacto-ovo vegetarian diets. Prerequisite: Junior status. Quarter Credit Hours 3.0

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jwu.edu

Phone Number:

(401) 598-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Quarter

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