FN 1 - Principles of Food Preparation
- Recent Professors
- J. Davey
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 20 students
- Difficulty
- 4.3Lightout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of FN 1
- Transfers To
- CSU
- Description
- This course applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. (A, CSU)
- Usually Held
- Mon Tue Wed Thu 1:20pm–3:25pm, Mon Tue Wed Thu 12:30pm–1:10pm, Mon Tue Wed Thu 9:00am–9:40am, Mon Tue Wed Thu 9:50am–11:55am