This class was tough.
The course is labeled as an "Intro" level course, but from my experiences, this class should only be for nutritional science majors. The exams were extremely in depth, and require an intense level of understanding and memorization.
Because of the level of intensity, I did learn a lot about food preparation and a lot of the various cooking terms that I've heard passed around.
Hours per week:
Advice for students:
Be ready to work! There is a lot of information that you need to have down cold. Read every page in the book and memorize those slides.