NUTR 515
Fundamentals of Cooking. 3 credits
George Mason University · UGRD · Fall 2026
1 section
Catalog description
Introduces students to the fundamental concepts of food and its preparation. The biological components, the chemical transformation, and sensorial properties of food are explored throughout the course. Offered by Nutrition and Food Studies . May not be repeated for credit.
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Availability not recently verifiedClass #george_mason-5473Fall 2026UGRD
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