Not too easy. Not too difficult.
The course was required for my major, but it was very interesting and involved a lot of hands on cooking in a kitchen.
I learned about all different food groups (ie- meat, produce), as well as food science techniques. You learn the technical reasons of why you use certain ingredients, or how to best preserve or cook certain foods.
Hours per week:
Advice for students:
Only take it if you have previous nutrition experience, but it was easier than FSHN 232!