Food Production and Food Service Management (4.0 units)
A study of principles and procedures for food systems including techniques of food preparation, development, modification and evaluation of recipes, menus and products. Open only to graduate students.
- Restriction: Registration open to the following class level(s): Master Student, Doctoral Student, Graduate Visitor
|36324D||001||Lecture-Lab||4:00-6:20pm||Thursday||14 of 18||Kris Klinger||GER230|
|36326D||607||Lecture-Lab||TBA||TBA||4 of 15||Kris Klinger||ONLINE|