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MUTU 121,122: Oboe Minor
2.00 - 3.00 Credits
Howard University
Continuation of MUTU-111, 112. Prereqs.: MUTU-111, 112 or consent of instructor.
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MUTU 121,122 - Oboe Minor
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MUTU 131,132: Oboe Minor
2.00 - 3.00 Credits
Howard University
Continuation of MUTU-121, 122. Prereqs.: MUTU-121, 122 or consent of instructor.
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MUTU 131,132 - Oboe Minor
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MUTU 141,142: Oboe Minor
2.00 - 3.00 Credits
Howard University
Continuation of MUTU-131, 132, with preparation for senior recital. Prereqs.: MUTU-131, 132 or consent of instructor.
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MUTU 141,142 - Oboe Minor
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MUTU 211,212: Oboe Major
3.00 - 4.00 Credits
Howard University
Includes major and minor scales and arpeggios, along with etudes and solos in all styles.
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MUTU 211,212 - Oboe Major
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MUTU 221,222: Oboe Major
3.00 - 4.00 Credits
Howard University
Continuation of MUTU-211, 212, with preparation for qualifying recital. Prereqs.: MUTU-211, 212 or consent of instructor.
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MUTU 221,222 - Oboe Major
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MUTU 231,232: Oboe Major
3.00 - 4.00 Credits
Howard University
Continuation of MUTU-221, 222. Prereqs.: MUTU-221, 222 or consent of instructor.
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MUTU 231,232 - Oboe Major
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NUTR 006: Introduction to Foods
3.00 Credits
Howard University
Presents the principles underlying the scientific preparation and care of food. Two lectures and one two-hour laboratory period per week. Fall semester.
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NUTR 006 - Introduction to Foods
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NUTR 008: Meal Management
3.00 Credits
Howard University
Includes dietaries for different levels of income and use of resources in meeting family food needs. Two lectures and one two-hour laboratory period a week. Spring semester. Prereqs.: NUTR-006, NUTR-007.
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NUTR 008 - Meal Management
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NUTR 114: Quantity Food Production and Service
5.00 Credits
Howard University
Examines the problems involved in quantity food preparation, recipe standardization, and cost control and provides experience in quantity food production and service. Fall semester only. Prereq.: NUTR-008.
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NUTR 114 - Quantity Food Production and Service
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NUTR 130: Nutritional Biochemistry
3.00 Credits
Howard University
Examination of the fundamental processes associated with the cellular metabolism of food stuffs-carbohydrates, fats, proteins, vitamins and minerals. Fall semester only. Prereqs.: NUTR-160 and CHEM-142.
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NUTR 130 - Nutritional Biochemistry
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