Gerontology 515L:

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
SectionSessionTypeTimeDaysRegisteredInstructorLocationSyllabusInfo
36324D060Lecture-Lab2:30-4:20pmWednesday
14 of 14
Sarah DhillonONLINEPDF (132053 KB)session datesbook list
1:00-3:50pm
Thursday
ONLINE
36332D607Lecture-Lab1:00-3:50pmThursday11 of 15Sarah DhillonONLINEsession datesbook list
2:30-4:20pm
Wednesday
ONLINE
Information accurate as of September 23, 2020 11:00 am.
The Fall 2020 semester will begin with fully remote instruction, with limited exceptions for clinical education. Faculty will contact students to provide information to login to classes. Read more.