Syllabus:

Introduction to Creative Cooking, 5 Credits

The course is discontinued from 2024-11-25

Swedish name: Grundläggande kreativ matlagning

This syllabus is valid: 2011-11-14 and until further notice

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Syllabus for courses starting after 2011-11-14

Syllabus for courses starting between 2011-02-21 and 2011-11-13

Syllabus for courses starting before 2011-02-20

Course code: 2MR041

Credit points: 5

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, in-depth level of the course cannot be classified

Grading scale: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Required Knowledge

General entry requirements

Literature

Valid from: 2011 week 45

Matlagning : en handbok
Hallberg Jan-Erik, Hjelmberg Anders, Dunthorne Susan, Smedberg Rolf
3. uppl. : Lund : Studentlitteratur : 2010 : 422 s. :
ISBN: 978-91-44-06052-1
Mandatory
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