Course Author
Dr. Kathy Crockett
Your grader may be different from the author.

RHIM 3460 features:

• 4 hours credit
• 13 lessons containing an Introduction, Chapter Objectives, Chapter Topics, Key Terms, Related Websites, and Lesson Assignments
• textbook, On Cooking by Sarah R. Labensky and Alan M. Hause, plus two supplementary readings
• textbook chapter readings and chapter assignments
• 1 midcourse examination (Lesson Nine)
• 1 final examination
• "hands-on" experience through partnership with a quantity foodservice provider
• Prerequisites: sophomore standing
• All lesson assignments must be submitted via email only.

Published by University College at TTU, Texas Tech University, Box 42191, Lubbock, TX 79409-2191
Copyright © 2001 by the Texas Tech University, College ofUniversity College. All rights reserved.

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