DCCCD
These Course Descriptions display the changes made after the original publication on April 4, 2017.
Show me the current version.
Show me the April 4, 2017, web published version.
Show me the current version.
Show me the April 4, 2017, web published version.
| Key: | New Content |
|
IFWA 1318 (3 Credit Hours)
Offered at ECC Nutrition for the Food Service Professional This is a WECM Course Number. Prerequisite: (Required) CHEF 2331 with a "C" or better. Course Description: An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. (3 Lec., 1 Lab.) * Note: This Course Description includes updates that were added after it was originally published on April 4, 2017. (Original) | (Current) |
Academic Courses
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
WECM Courses
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.
