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This document provides instructions and learning outcomes for a lab course on grains, legumes, nuts and seeds. The course requires students to complete 6 labs, with each lab focusing on a different recipe involving grains, legumes, or alternative flours. The labs aim to teach students about preparing, evaluating and presenting recipes from these food groups while developing skills in food preparation, safety and sanitation, multicultural awareness, and nutrition. The document includes grading criteria for t

Author

api-131290142

Language

EN