NTD 205

Principles of Food Selection and Preparation.

West Chester University · UGRD · Fall 2026

1 section

Catalog description

A nutritionally based study of the basic principles of food selection and preparation with an emphasis on food safety. Course includes a comparative study and integration of convenience food and traditionally prepared food, enhanced by an experiential lab component.

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Class #west_chester-2775Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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