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Offering information, including the availability of offerings and timetabling information, is subject to change.
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| Data is correct as at Mon, 20-09-2010 01:30:12 EST |
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| FOOD1360 Food Processing Principles |
| This course is scheduled for offering in the following teaching periods for 2010. |
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Teaching Period |
Staff Contact |
Census Date |
Notes |
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SEMESTER ONE |
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Dr RH Driscoll |
31-MAR-2010 |
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| SUMMARY OF SEMESTER ONE CLASSES
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| Activity |
Period |
Class |
Section |
Status |
Enrols/Capacity |
Day/Start Time |
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| Laboratory |
T1 |
3265 |
T09A |
Open |
28/47* |
Fri 09:00 - 12:00 (Weeks:2-5,6-13) |
| Lecture |
T1 |
3264 |
A |
Open |
28/70* |
Mon 15:00 - 17:00 (Weeks:1-5,6-12), Tue 13:00 - 15:00 (Weeks:1-5,6-12), Wed 13:00 - 15:00 (Weeks:1-5,6-12) |
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| (* = jointly taught class) |
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| SEMESTER ONE CLASSES - Detail |
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| Class Nbr |
3265 |
Section |
T09A |
Teaching Period |
T1 - Teaching Period One |
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| Activity |
Laboratory |
Status |
Open |
Enrols/Capacity |
28/47* |
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| Offering Period |
01/03/2010 - 06/06/2010 |
Meeting Dates |
Standard dates |
Census Date |
31/03/2010 |
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| Instruction Mode |
In Person |
Consent |
Consent not required |
(* = jointly taught class) |
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| Meeting Information |
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| Day |
Time |
Location |
Weeks |
Instructor |
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| Fri |
09:00 - 12:00 |
Food Sci South A1 (Food Prep) (K-C8A-1) |
2-5,6-13 |
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| Class Notes |
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| Class Nbr |
3264 |
Section |
A |
Teaching Period |
T1 - Teaching Period One |
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| Activity |
Lecture |
Status |
Open |
Enrols/Capacity |
28/70* |
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| Offering Period |
01/03/2010 - 06/06/2010 |
Meeting Dates |
Standard dates |
Census Date |
31/03/2010 |
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| Instruction Mode |
In Person |
Consent |
Consent not required |
(* = jointly taught class) |
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| Meeting Information |
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| Day |
Time |
Location |
Weeks |
Instructor |
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| Mon |
15:00 - 17:00 |
Central Lecture Block 5 (K-E19-G06) |
1-5,6-12 |
Dr RH Driscoll |
| Tue |
13:00 - 15:00 |
Chemical Sc M18 (ex Applied Sc (K-F10-M18) |
1-5,6-12 |
Dr RH Driscoll |
| Wed |
13:00 - 15:00 |
ChemicalSc M17 (ex AppliedSc) (K-F10-M17) |
1-5,6-12 |
Dr RH Driscoll |
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| Class Notes |
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