Schedule
Tue, 10:30 AM - 12:00 PM (1/11/2017 - 5/2/2017) Location: MAIN (ABPK A21 - Classroom Lecture)
Thu, 10:30 AM - 1:45 PM (1/11/2017 - 5/2/2017) Location: MAIN (ABPK A21 - LAB)
Thu, 12:00 PM - 2:00 PM (4/27/2017 - 4/27/2017) Location: MAIN (ABPK A21 - Final Exam)
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)