CUL 230 - PLANT BASED CUISINE
- Recent Professors
- S. Horn
- Recent Semesters
- Fall 2026
- Class Size
- 25 students
- Difficulty
- 4.2Lightout of 10
- Credits
- 1
- Fall 2026 Sections
- View Fall 2026 sections of CUL 230
- Transfers To
- Not transferable
- Description
- Focus on the art of preparing and presenting plant-based foods. Practical experience in preparing a variety of plant-based dishes. Includes an exploration of nutritional information including health benefits and recommendations for healthy food planning, and use of specialized ingredients. (formerly FN 230)
- Usually Held
- Sat 10:00am–2:50pm