| FCS 213 P - Food Science | |
|---|---|
| Full title: | Food Science |
| CRN: | 10037 |
| Course description: | Food science principles integrated through the study of theoretical and scientific issues, and the practical aspects of food selection, preparation, storage, sanitation and costing. Can be taken online with instructor approval. Concurrent enrollment: FCS 213L. (OddF) |
| Instructor: | Mark Landess (Mark.Landess@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 30 | 15 | 15 | 30 | 0 | 30 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | August 22, 2017 |
| End: | December 15, 2017 |
| Weeks: | 16 |
| Census date: | September 8, 2017 |
| Registration dates: | April 2, 2017 - August 29, 2017 |
| Last day to drop: | August 29, 2017 |
| Last day to withdraw: | November 10, 2017 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| T | R | 04:00pm - 04:50pm | Food Science 98 | |||||
| Course Co-requisites | |
|---|---|
| Course | Course title |
| FCS 213LP | Food Science Laboratory |