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JSTP: Principles of Food Preparation

ID : 6361   
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Applies scientific principles and techniquest to the preparaition of food, including carbohyrdates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactures; proteins, such as milk, cheese, eggs, meats, legumes, fish, and shellfish.   Lecture 5 hours.  Laboratory 3 hours.  Total 8 hours per week.
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Class Details

18 Sessions
Days of the Week :Multiple Days of the Week :
  Weekly - Tue, Fri.  
  Weekly - Thu.  

Location : TCC Norfolk Campus - Martin Building Location : 
  TCC Norfolk Campus - Martin Building.

Instructor : Yanina Yearwood 

CEUs : 8.4

Tuition: 

$0.00


Registration Closes On
Friday, March 23, 2018 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
2/13/2018 - 3/23/2018 Weekly - Tue, Fri 9:00 AM - 4:00 PM Norfolk, TCC Norfolk Campus - Martin Building  Map Yanina Yearwood 
2/15/2018 - 3/22/2018 Weekly - Thu 1:00 PM - 4:00 PM Norfolk, TCC Norfolk Campus - Martin Building  Map Yanina Yearwood