SHA HF 422 - Food Laboratory Modules:Seafood CookeryPrereq

Institution:

Boston University

Subject:

Description:

SHA HF 120. First half of Spring semester. Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques. 1 cr.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bu.edu

Phone Number:

(617) 353-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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