Transfers ToCSUDescriptionNUTRI 331 Plant-Based Food Principles and Preparation Units: 3 Hours: 36 hours LEC; 54 hours LAB Prerequisite: None. Advisory: MATH 20 with a grade of "C" or better Transferable: CSU This course provides a comprehensive study of plant-based food ingredients and the basic principles and techniques involved in plant-based food preparation. Students will examine the factors that influence taste and the changes that occur in foods during preparation. In the laboratory, basic cooking skills and theoretical applications will be emphasized. Additionally, importance is placed on the reasons for recipe procedures and the prevention and correction of cooking failures.Usually HeldFri 12:30pm–3:35pm, Fri 9:00am–12:05pm 