Legacy Course Catalog
FS 330 - Culinary Arts For The Food Scientist
| Effectivity: | 01/09/2006 - 08/01/2008 @ Purdue West Lafayette Traditional |
|---|---|
| Credits: | 2 |
| Instructional Types: | Lab Lec |
| Usually Offered: | fal |
| Short Title: | Culinary Arts Food Sci |
| Description: | Course bridges the gap between culinary arts and product development. It includes real-world case studies of science-based food product development by industry specialists on commercial development. In addition there are hands-on applications of textbook culinary arts topics under the direct supervision of the specialists. |
| School: | Agriculture |
| Department: | Department Of Food Sciences |
| Credit By Exam: | NO |
| Repeatable Flag: | NO |
| Temporary Flag: | NO |
| Full Time Privilege Flag: | NO |
| Honors Flag: | NO |
| Variable Title Flag: | NO |
Fall 2007 *** indicates the course was still an active course and was transferred to the Banner Catalog effective Spring 2008. This course was not expired Fall 2007.
