Schedule
Thu, 10:30 AM - 12:00 PM (1/7/2015 - 4/28/2015) Location: MAIN (ABPK A21 - Classroom Lecture)
Fri, 12:00 PM - 3:00 PM (1/7/2015 - 4/28/2015) Location: MAIN (ABPK A21 - LAB)
Description
Scientific approach to the factors involved in the preparation of standard food products. Experimental methods and techniques are employed in planning, preparation, and evaluation of food products. (3 units; As offered)