FSCN 2002: Healthy Foods, Healthy Lives - Cooking on a Student's Budget

1 Credit

Skills/tools necessary to be comfortable/confident home cooks, knowledgeable about preparation of nutritional/safely prepared foods. Food safety, basic nutrition, technique instruction, budgeting, time management, menu design, measuring, cooking methods, preservation.

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All Instructors

B+ Average (3.287)Most Common: A (36%)

This total also includes data from semesters with unknown instructors.

95 students
SWFDCBA
  • 4.39

    /5

    Recommend
  • 4.29

    /5

    Understanding
  • 4.10

    /5

    Interesting


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