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| NUTF 10 |
| Food Science |
| Description: | This course covers 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. Also offered online. [C-ID NUTR 120 with NUTF 10L] |
| Prerequisites: | Corequisites: NUTF 10L |
| Recommended Preparation: | Eligibility for ENGL 1A |
| Transferability: | CSU |
| Repeatability: | May be repeated once if grade was D or F. |
| Grading Type: | Credit Course For Grade Or P/NP |
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| Online sections - Select Term |
| | Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Enroll count | Seats Left | Wait List count | Dates | Book Link |
| | 0930 | TBA | 2 hrs 0 min Per Week | Lord V | Online | ONLINE | 2.00 | Cancelled | 25 | 0 | 25 | 0 out of 99 | 8/16/19 - 12/13/19 |  |
| | ONLINE COURSE: This course is taught using Canvas. Click on the Lobo Apps link on the MPC home page to access Canvas, your MPC e-mail, and other online tools. Visit the Canvas Help Desk for help accessing your online course. Students must have regular access to a computer with hi-speed Internet and will need to get on-line 2-3 times per week, be familiar with using the Internet, creating word or rich text documents, and uploading documents to hand in assignments. The comprehensive final exam will be face-to face on the MPC campus unless other proctor and/or video/cam arrangements can be made with the instructor. |
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