Foodservice and Food Production
15 credits
Course, Bachelor's level, 2HK038
This course has been discontinued.
Syllabus
- Syllabus valid from Autumn 2014, version 2
- Syllabus valid from Autumn 2014, version 1
- Syllabus valid from Autumn 2013
- Syllabus valid from Autumn 2012
- Syllabus valid from Autumn 2011, version 2
- Syllabus valid from Autumn 2011, version 1
- Syllabus valid from Spring 2011, version 2
- Syllabus valid from Spring 2011, version 1
Reading list
- Reading list valid from Autumn 2014, version 2
- Reading list valid from Autumn 2014, version 1
- Reading list valid from Autumn 2013, version 2
- Reading list valid from Autumn 2013, version 1
- Reading list valid from Spring 2013
- Reading list valid from Autumn 2012
- Reading list valid from Autumn 2011, version 2
- Reading list valid from Autumn 2011, version 1
- Reading list valid from Spring 2011, version 4
- Reading list valid from Spring 2011, version 3
- Reading list valid from Spring 2011, version 2
- Reading list valid from Spring 2011, version 1