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CRC19: Courses

NUTRI 331 Plant-Based Food Principles and Preparation

Units: 3

Hours: 36 hours LEC; 54 hours LAB

Prerequisite: None.

Advisory: ENGWR 51 and MATH 20 with grades of "C" or better

Transferable: CSU

This course provides a comprehensive study of plant-based food ingredients and the basic principles and techniques involved in plant-based food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, basic cooking skills and theoretical applications will be emphasized. Additionally, importance is placed on the reasons for recipe procedures and the prevention and correction of cooking failures.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.