(2 lecture, 4 laboratory) Prerequisite: FND 245 or FND 250 or FND 357. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage. Lab includes food preparation skills and culinary techniques.

(2 lecture, 2 laboratory) Prerequisite: FND 310. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.

(2 lecture, 2 laboratory) Prerequisites: FND 250 or FND 357. Study of the chemical and physical properties of food and the effects of processing and preparation, preservation and storage.

Prerequisites: BIO 245. Basic nutrition concepts including individual nutrients and their association with disease states. Course is intended for nursing and other allied health professional students.

Prerequisites: FND 252. Nutrition education and application strategies to enhance dietary change.

(1-3 lecture) Prerequisite: FND 245 or FND 250 or FND 357. Advanced study of variable topics within the field of food, nutrition and dietetics. Repeatable for up to 6 credits under different subtitles.