Syllabus:

Restaurant and Culinary Arts 2, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Måltids- och restaurangvetenskap 2

This syllabus is valid: 2013-12-30 valid to 2014-12-28 (newer version of the syllabus exists)

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Syllabus for courses starting after 2021-01-18

Syllabus for courses starting before 2014-12-28

Course code: 2MR052

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has less than 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

Established by: Director of Umeå School of Restaurant and Culinary Arts, 2013-11-12

General entry requirements

Sensorik och marknadsföring
Gustafsson Inga-Britt, Jonsell Anette, Mossberg Lena, Swahn Johan, Öström Åsa
Studentlitteratur : 2014 :
Mandatory

Lundgren B
Handbok i sensorisk analys. SIK-rapport nr 470
Svenska Livsmedelsinstitutet : 1994 :

Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
Table of Contents / Abstracts
ISBN: 978-1-4419-6488-5
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