2020-2021 Catalog > Courses > SCI-Science > 100 > SCI 141
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SCI 141 Nutrition in the Culinary Field
Prerequisite: SSC 100 or concurrent
2 credit(s)
2 lecture hours/week
0 lab hours/week
This course covers nutritional principles necessary to evaluate and modify menus and recipes for healthy menu planning and development.
Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.
The grade will be determined using the Delaware Tech grading system:
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