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CULINARY GE1406 Nutrition and Kitchen Basics

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Nutrition and Kitchen Basics Advice

  • Average Rating (from 3 Students)

    4.0/5
    Overall Rating Breakdown
    • 3 Advice
    • 5
      33%
    • 4
      33%
    • 3
      33%
    • 2
      0%
    • 1
      0%
  • Course Difficulty

    • Easy 0%

    • Medium 67%

    • Hard 33%

  • Top Course Tags

    Great Intro to the Subject

    Group Projects

    Participation Counts

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    • Profile picture
    Nov 14, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    This was very informative and helps you to understand how food breaks down into components our body needs

    Course highlights:

    the proper amounts of the components we need as well as developing what you can do to help people with special dietary needs

    Hours per week:

    3-5 hours

    Advice for students:

    Keep up with the coursework! It's very difficult to catch up

    • Fall 2015
    • William Lendway
    • Yes
    • Great Intro to the Subject Participation Counts Final Paper
    • Profile picture
    Jun 26, 2016
    | Would recommend.

    This class was tough.

    Course Overview:

    Whether you love to cook or have never tried it, this class will help you understand the very basic steps around the kitchen. The instructors are overwhelmingly passionate, and are able to appeal to those going into the culinary field, and others who just need to fill the requirement. Regardless of who you are, this is a class that will help you for the rest of your life because what you learn here you will only build on.

    Course highlights:

    Learning how to cook and prepare every type of meat and seafood. The simple steps to clean and ways to properly prepare. Simple. Easy.

    Hours per week:

    3-5 hours

    Advice for students:

    Don't try and do everything at once. Really allow yourself to master each step before moving on. It all builds.

    • Winter 2009
    • AJ Mangas
    • Yes
    • Great Intro to the Subject Group Projects Competitive Classmates
    • Profile picture
    May 24, 2016
    | No strong feelings either way.

    Not too easy. Not too difficult.

    Course Overview:

    This is a good course for students aspiring to be in the culinary world. There is a lot of repeating ideas with biology and science.

    Course highlights:

    It was really good to see how a food service works, and how being under pressure feels. The instructor did a really good job of making sure that we all understood and was really understanding.

    Hours per week:

    3-5 hours

    Advice for students:

    Take the notes from the book, make sure your binder is organized, show up on time and make sure that you are ready to work under pressure.

    • Winter 2015
    • William Lendway
    • Great Intro to the Subject Group Projects Participation Counts

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