Schedule
Tue, 10:30 AM - 12:00 PM (1/10/2018 - 5/1/2018) Location: MAIN (ABPK A21 - Classroom Lecture)
Thu, 10:30 AM - 1:45 PM (1/10/2018 - 5/1/2018) 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)