FSHN 131

Spring 2013 All Classes

All Classes

Introductory Food Laboratory

Credit: 3 hours.

Application of food preparation principles and techniques in the preparation of standard food products; principles of food management and their application in the planning and preparation of meals.

Prerequisite: FSHN 101 or concurrent registration.

There may be a fee for Class Materials for some sections of this course.

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FSHN 131 class schedule data for spring 2013
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
32997	Lecture	AL1	8:00AM -8:50AM	TR	Bevier Hall	Garrow, L	Part of Term: 1 Date Range: 01/14/13-05/01/13 Section Info: Authorized Students Only. This section reserved for FSHN majors only. Outside majors who are interested in FSHN 131 should register in CRN 51157. 51157 will not open until the first week of classes in the spring. Restriction(s): Restricted to students in the Food Science & Human Nutrition department.
51157	Lecture	AL2	8:00AM -8:50AM	TR	Bevier Hall	Garrow, L	Part of Term: 1 Date Range: 01/14/13-05/01/13 Section Fee: Class Materials - FSHN 131 $56.00 Flat Fee. Section Info: For outside majors only. This section will not open until the first week of classes in January. Restriction(s): Not intended for students in the Food Science & Human Nutrition department.
32989	Laboratory-Discussion	AY1	9:00AM -10:50AM	TR	Bevier Hall	Garrow, L	Part of Term: 1 Date Range: 01/14/13-05/01/13
32992	Laboratory-Discussion	AY2	11:30AM -1:20PM	TR	Bevier Hall	Garrow, L	Part of Term: 1 Date Range: 01/14/13-05/01/13
41479	Laboratory-Discussion	AY3	2:00PM -3:50PM	TR	Bevier Hall	Garrow, L	Part of Term: 1 Date Range: 01/14/13-05/01/13