Timing and composition of meals for training and pre- and post-competition. Prerequisite: Instructor permission. Fall/Spring.
Marcia Bristow ()
Dates: July 14 - Aug. 8, 2014;
Please contact the instructor for information about this course.
Course runs from to
James M Jeffords Hall 112 (View Campus Map)
to on Monday, Tuesday, Wednesday and Thursday
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
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|NFS 153 Z1||Nutrition and Food Sciences: Principles of Food Technology||to||Mon|
|NFS 154 Z1||Nutrition and Food Sciences: Principles Food Technology Lab||to||Mon|
|NFS 195 Z1||Nutrition and Food Sciences: Environmental Cooking||to||Mon|
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