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JSTP: Principles of Food Preparation


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.
Course ID/# : 1677/640010
Tuition: $0.00

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