Syllabus:

Creative Cooking, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Kreativ matlagning

This syllabus is valid: 2007-08-20 valid to 2011-09-04 (newer version of the syllabus exists)

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Syllabus for courses starting after 2014-08-11

Syllabus for courses starting between 2012-09-03 and 2014-08-10

Syllabus for courses starting between 2011-09-19 and 2012-09-02

Syllabus for courses starting between 2011-09-05 and 2011-09-18

Syllabus for courses starting before 2011-09-04

Course code: 2MR021

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Literature

Valid from: 2007 week 34

The Culinary Institute of America
Garde manger : the art and craft of the cold kitchen
3rd ed. : Hoboken, N.J. : John Wiley : c2008 : xix, [1], 666 p. :
ISBN: 978-0-470-05590-8 (cloth)
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The Culinary Institute of America
The professional chef
8th ed. : Hoboken, N.J. : John Wiley & Sons : 2006 : xvi, 1215 p. :
ISBN: 0-7645-5734-3 (cloth : alk. paper)
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