Syllabus:
Nordic Ethno gastronomy in Theory and Practice, 10 credits
The course is discontinued from 2024-11-25
Swedish name:
Norrländsk matkultur i teori och praktik
This syllabus is valid:
2009-12-07
and until further notice
Course code:
2MR045
Credit points:
10
Education level:
First cycle
Main Field of Study and progress level:
Restaurant Management: First cycle, has only upper-secondary level entry requirements
Grading scale:
Pass with distinction, Pass, Fail
Responsible department:
Department of Food, Nutrition and Culinary Science
Required Knowledge
General entry requirementsLiterature
The literature list is not available through the web. Please contact the faculty.