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Prerequisites: NUSC 3233, 3234. Open only to NUSC students enrolled in NUSC 3272.
Grading Basis: Graded
Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation.
Last Refreshed: 17-SEP-19 05.20.16.405317 AM
|1203 5591 1 001||Spring 2020||Storrs||In Person||Brownbill, Rhonda||001||Reg||TuTh 11:00am‑2:00pm
||0/40||See INTD 3222-087 for optional Spanish language component (Linkage through Language).|