DIETARY KITCHEN TECHNOLOGY AND FOOD PREPARATION EXERCISES
Lectured in
3rd year Laboratory and food technologySection dietetics
Theory
[A]
0.0
Exercises
[B]
50.0
Training and projects
[C]
0.0
Studytime
[D]
75
Studypoints
[E]
3
Level
Language of instruction
Dutch
Lecturer
Mia VERSCHRAEGEN
Reference
GGLVTV03A00288
Key words
Dietary kitchen technology and food preparation exercises
Objectives
Topics
Prerequisites
Final Objectives
Materials used
Study costs
Study guidance
Teaching Methods
Assessment
Lecturer(s)
Mia VERSCHRAEGEN
