GRSC 670 - Bakery Layout

Credits: (1)

The layouts of facilities to produce baked goods are studied. Students prepare their own bakery layout. Current problems in a bakery production setting in the baking industry are discussed.

Note
One two-hour lab per week.

Requisites
Recommended prerequisite: MATH 100, PHYS 113, and GRSC 636.

When Offered
Spring

UGE course
No