Syllabus:

Introduction to Creative Cooking, 5 Credits

The course is discontinued from 2024-11-25

Swedish name: Grundläggande kreativ matlagning

This syllabus is valid: 2009-09-28 valid to 2011-02-20 (newer version of the syllabus exists)

Show earlier/later versions of this syllabus Hide revision history for this syllabus

Syllabus for courses starting after 2011-11-14

Syllabus for courses starting between 2011-02-21 and 2011-11-13

Syllabus for courses starting before 2011-02-20

Course code: 2MR041

Credit points: 5

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, in-depth level of the course cannot be classified

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Literature

Valid from: 2009 week 40

Matlagning - en handbok
Hallberg Jan-Erik, Hjelmberg Anders
2., [uppdaterade] uppl. : Lund : Studentlitteratur : 2004 : 420 s. :
ISBN: 9144034229
Search the University Library catalogue