FSHN 443
Fall 2006 All Classes
All Classes
Credit: 4 hours.
Advanced application of food production and management principles to specific food service demands; emphasis on artistry in preparation, serving, and merchandising high quality food in quantity.
4 undergraduate hours. Prerequisite: FSHN 340 and FSHN 441, and credit or concurrent registration in FSHN 442.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
47617
|
Laboratory
|
AB1
|
4:00PM
-5:50PM
|
F
|
286 Bevier Hall
|
Craft, J
|
|
|
|
47639
|
Laboratory
|
AB2
|
ARRANGED
|
n.a.
|
Location Pending
|
Craft, J
|
|
|
|
47616
|
Lecture
|
AL
|
3:30PM
-4:50PM
|
M
|
286 Bevier Hall
|
Craft, J
|
|