All Course (389)

Food Ingredient Science | 2024F

• 16 Lessons

Discussion of the types and properties of food ingredients, both physical and chemical and their changes (raw-cooked ingredients, browning reactions), practice of analyzing changes in

Food Ingredient Science | 2024E

• 16 Lessons

Discussion of the types and properties of food ingredients, both physical and chemical and their changes (raw-cooked ingredients, browning reactions), practice of analyzing changes in

Food Ingredient Science | 2024D

• 16 Lessons

Discussion of the types and properties of food ingredients, both physical and chemical and their changes (raw-cooked ingredients, browning reactions), practice of analyzing changes in

Anatomy Physiology | 2024A

• 16 Lessons

This course will discuss the principles of anatomy of the integument, bones, joints, muscles and nerves, digestive, respiratory, cardiovascular, hormone, five senses, urinary and reproductive

Anatomy Physiology | 2024B

• 16 Lessons

This course will discuss the principles of anatomy of the integument, bones, joints, muscles and nerves, digestive, respiratory, cardiovascular, hormone, five senses, urinary and reproductive

Advanced Culinary Cellular | 2022N

• 16 Lessons

This course is a course that provides students with an understanding of the basic concepts of culinary nutrition which include: special patient food menu processing,