Faculty of Agricultural, Life and Environmental Sciences
This course builds on NUTR 472 to enable students to consolidate skills and competency in assessing; process planning and implementation; and evaluation of food service and management operations in a variety of settings. Prerequisite: NUTR 486.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB 850
(10411) |
20 |
2024-03-04 - 2024-04-12
TBD
|
Primary Instructor: Heidi Bates
|
|
LAB B1
(10410) |
20 |
2024-03-04 - 2024-04-12
TBD
|
Primary Instructor: Heidi Bates
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB 800
(31285) |
25 |
2024-05-06 - 2024-06-12
TBD
|
Primary Instructor: Heidi Bates
|
|
LAB A1
(31284) |
25 |
2024-05-06 - 2024-06-12
TBD
|
Primary Instructor: Heidi Bates
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB 850
(40133) |
25 |
2024-07-08 - 2024-08-14
TBD
|
Primary Instructor: Heidi Bates
|
|
LAB B1
(40134) |
25 |
2024-07-08 - 2024-08-14
TBD
|
Primary Instructor: Heidi Bates
|