Search results: 6349
The course is already visible to your students
Category: Department of Management
This course is designed to provide students with the knowledge, skills and attitudes to perform front office and reception duties and be qualified as a Front Office Attendant in any lodging establishment.
- Teacher: JAY LOPEZ
Category: Department of Management
This course is designed to provide students with the knowledge, skills and attitudes to perform front office and reception duties and be qualified as a Front Office Attendant in any lodging establishment.
- Teacher: JAY LOPEZ
Category: Department of Management
Chemistry of minor food components: their structure, properties and changes during postharvest handling, preparation, processing, storage and utilization of food.
- Teacher: CAFENR_Jeanelle Lorenzo
Category: CAFENR
Chemistry of minor food components: their structure, properties and changes during postharvest handling, preparation, processing, storage and utilization of food.
- Teacher: CAFENR_Jeanelle Lorenzo
Category: CAFENR
It covers all aspects of Meat Science and Technology. It particularly focuses on the impact of multiple factors throughout the process of converting muscle into meat through to the development of high quality and safe products.
- Teacher: CAFENR_Anna Marie Marasigan
Category: CAFENR
Sustainability and environmental issues in the Food Industry.
- Teacher: CAFENR_Anna Marie Marasigan
Category: CAFENR
Food processing and preservation techniques: fermentation, refrigeration and freezing, drying and dehydration, concentration, hurdle technology
- Teacher: CAFENR_Jeanelle Lorenzo
Category: CAFENR
Food processing and preservation techniques: fermentation, refrigeration and freezing, drying and dehydration, concentration, hurdle technology
- Teacher: CAFENR_Jeanelle Lorenzo
Category: CAFENR
Food processing and preservation techniques: fermentation, refrigeration and freezing, drying and dehydration, concentration, hurdle technology
- Teacher: CAFENR_Jeanelle Lorenzo
Category: CAFENR
Safety of foods and ingredients, best practices, risk analysis, traceability, regulatory developments, and scientific and technical advancements.
- Teacher: CAFENR_Anna Marie Marasigan
Category: CAFENR
- Teacher: AIRA FAJILAGMAGO
Category: Miscellaneous
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management
The course is already visible to your students
Category: Department of Management