Legacy Course Catalog
FS 330 - Culinary Arts For The Food Scientist
Effectivity: | 08/25/2008 - Fall 2007 *** @ Purdue West Lafayette Traditional |
---|---|
Credits: | 2 |
Instructional Types: | Lab Lec |
Usually Offered: | fal |
Short Title: | Culinary Arts Food Sci |
Description: | Course bridges the gap between culinary arts and product development. It includes real-world case studies of science-based food product development by industry specialists on commercial development. In addition there are hands-on applications of textbook culinary arts topics under the direct supervision of the specialists. |
School: | Agriculture |
Department: | Department Of Food Sciences |
Credit By Exam: | NO |
Repeatable Flag: | NO |
Temporary Flag: | NO |
Full Time Privilege Flag: | NO |
Honors Flag: | NO |
Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.