Skip top navigation

NUTR 315: Fundamentals of Cooking

Skip local navigation

Sub-Navigation Menu

Important: For the most up-to-date information, refer to the official George Mason Course Catalog

General Information

Credits: 3

Description:

Exposes students to the fundamental concepts of food and its preparation. Students will learn and experience culinary basics, including knife skills, mother sauces, basic cooking techniques, function of ingredients, food safety, and chemical and physical transformation of food during cooking and storage. Offered by Nutrition and Food Studies. Limited to three attempts.
Schedule Type: Lecture
Grading:
This course is graded on the Undergraduate Regular scale.