University of Vermont

UVM Course Directory

NFS 195 – Principles of Cheesemaking

Credits: 3.00

Course Description: Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of 12 hours in NFS 195 and NFS 295 combined. Prerequisite: Department permission.

CRN: 14779

Section: A

Enrolled/Seats: 13/25

Days Time Location
MWF 12:00 - 12:50 TERRILL-HOME EC 207

Instructor(s): Paul Stephen Kindstedt

Meeting Dates: 16 Jan 2018 - 04 May 2018