The purpose of this course is: To introduce a hands-on approach to principles of healthy and nutritious culinary procedures. Adjustment of classic methods to suit preparations designed to extend variety on "lighter" menus. To describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.
Course meet in Missoula. Course is available for undergraduate credit only.
Registration for this course is required through a sponsoring agency. See registration contact information below. The sponsoring agency charges a course registration fee.
Students wanting to earn academic credit from The University of Montana must pay an additional $135 credit recording fee. This is a flat fee and not a per credit fee. Information about registering for academic credit will be provided by the sponsoring agency.
To register, contact: Vida Wilkinson, 406.243.7871, vida.wilkinson@umontana.edu.