Course Details
Anatomy of a Dish
Course Code CULN611
EFTS 0.2500
Points 30.00
Level 6
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Prescriptor
Students further develop their culinary skills by creating the elements required to produce advanced culinary dishes. Practical and theoretical influences that constitute classical and modern dishes will be investigated together with the conception of culinary style.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3704   Bachelor of Arts   (BA)
360.00
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
2024Semester 2
Class Stream Starting Ending Day Time Room
CULN611/W201  15-Jul-2024  14-Oct-2024  MON  10:00 AM - 12:00 PM  WH415 
    15-Jul-2024  14-Oct-2024  MON  12:30 PM - 4:30 PM  WH303 
    16-Jul-2024  15-Oct-2024  TUE  12:30 PM - 4:30 PM  WH303 
CULN611/W202  16-Jul-2024  15-Oct-2024  TUE  10:00 AM - 12:00 PM  WH318 
    18-Jul-2024  17-Oct-2024  THU  12:30 PM - 4:30 PM  WH305 
    19-Jul-2024  18-Oct-2024  FRI  12:30 PM - 4:30 PM  WH305 
2025Semester 2
Class Stream Starting Ending Day Time Room
CULN611/W201  21-Jul-2025  14-Nov-2025       
CULN611/W202  21-Jul-2025  14-Nov-2025       
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