FSHN 443

Spring 2011 All Classes

All Classes

Management of Fine Dining

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.

My Favorites

My Schedule

Section Status updates every 10 minutes.

FSHN 443 class schedule data for spring 2011
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	33034	Laboratory Laboratory	AB1 AB1	4:00PM -8:50PM ARRANGED	F n.a.	Bevier Hall Bevier Hall	Craft, J Craft, J	Part of Term: 1 Date Range: 01/18/11-05/04/11
	33035	Lecture	AL1	4:00PM -5:20PM	M	Bevier Hall	Craft, J	Part of Term: 1 Date Range: 01/18/11-05/04/11 Special Approval: Departmental Approval Required Section Info: Departmental Approval Required Authorized Students Only Restriction(s): Restricted to students in the Food Science & Human Nutrition department.