Food Laboratory Modules: Seafood Cookery

SHA HF 422

Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques. 1 credit, offered Spring Only.

SPRG 2016 Schedule

Section Instructor Location Schedule Notes
A1 Staff FLR R 9:00 am-12:00 pm Stamped Approval
Prereq Hf 120
First 7 weeks

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.