ESSM 110 - Principles of Food Preparation

Institution:

Samford University

Subject:

Description:

Introduction to food buying, food preparation, food storage, and dietary planning in accordance with scientific principles of nutrition. LEC 2, LAB 2. Offered: Fall, Spring, and Jan Term. (Formerly NTDT 110)

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.samford.edu

Phone Number:

(205) 726-2011

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Four-one-four plan

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