The course is designed to provide students with higher level proficiencies in the area of food production. They will gain an insight into the basic principles of identifying, selecting and purchasing ingredients directly from the source, through onsite visits to a variety of local markets and factories.

Temps présentiel : 15 heures

Charge de travail étudiant : 60 heures

Méthode(s) d'évaluation : Examen final, Participation, Participation et assiduité