FSHN 443
Spring 2018 Part of Term 1
Part of Term 1
Jan 16-May 2
Jan 16-May 2
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. No graduate credit. Prerequisite: FSHN 340 and credit or concurrent registration in FSHN 442.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
33034
|
Laboratory
Laboratory
|
AB1
AB1
|
4:00PM
-8:50PM
ARRANGED
|
F
R
|
Bevier Hall
Bevier Hall
|
Brotherton, J
Brotherton, J
|
|
|
|
33035
|
Lecture
|
AL1
|
3:30PM
-4:50PM
|
M
|
Bevier Hall
|
Brotherton, J
|
|