Syllabus:
Creative Cooking, 15 credits
The course is discontinued from 2024-11-25
Swedish name:
Kreativ matlagning
This syllabus is valid:
2012-09-03
valid to
2014-08-10
(newer version of the syllabus exists)
Syllabus for courses starting between 2012-09-03 and 2014-08-10
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: 2011 week 36
Professional cooking
Gisslen Wayne, Smith J. Gerard
7th ed. :
Hoboken, N.J. :
John Wiley & Sons :
c2011 :
xxxi, 1088 p. :
ISBN: 978-0-470-19752-3 (Higher Education cloth)
Mandatory
Search the University Library catalogue