CAHS 60E - Charcuterie, forcemeats and pate's - Stage 2 - John Oakley

Tentative Future Plans

TermFall 2013
Activities

Analysis and discussion of assessment data and next steps

More DetailsCost out a recipe used in the class.

Critical thinking what will be the final cost of the product after shrinkage.

SLO Details Storage Location

HARD COPY - In my personal filing system (my office)

Additional Highlights

I need to stage the product and get a few more pieces of equipment to handle time constraints of the class.

Back to Department Overview