| Course duration: |
12 weeks of online instruction. |
| Instructor: |
Chris Moldovan, BS 1986, Adjunct Faculty, New England Culinary Institute |
| Residency: |
None |
Dedicated hours
required: |
Approximately 4 - 5 hours per week (including course time and readings) |
| Enrollment: |
Maximum of 20 students per session |
| Cost: |
$1197 course fee includes online instruction. Students must supply own textbook. |
| Textbook: |
Nutrition for Foodservice and Culinary Professionals, Karen Eich Drummond, Lisa M. Brefere, 6th Edition.
ISBN: 0-471-59976-X
Hardcover, 688 pages, February 2006 |
Credit/CEU: |
3 credits/5 CEU
Certificate of completion offered for professional development documentation purposes. |
Start dates: |
To be announced. Please contact Chef Peg Checchi for details. pegchecchi@neci.edu |
| Residency dates: |
No Residency Requirement |
| Apply Now. |
