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.

Repeat for Credit
N

Requisites:
Prerequisite: MATH 100, PHYS 113, GRSC 210, and GRSC 636.

Typically Offered
Spring