Course Schedule and Catalog
Course Schedule - Spring Semester 2024
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
COLL 111 001 (CRN: 25536)
THE CHEESEMONGER'S GUIDEBOOK
Long Title: CHEESE: THE GOOD, THE BAD, AND THE STINKY (HANSZEN)
Department: College Courses
Instructor: Engling, Emery
Meeting: 7:30PM - 8:30PM R (8-JAN-2024 - 19-APR-2024)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 19
Section Enrolled: 18
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 7-SEP-2024 7:28PM
Final Exam: No Final Exam
Final Exam Time:
30-APR-2024
7:00PM - 10:00PM T
Description: In Cheese: The Good, The Bad, and The Stinky, we will digest an abbreviated version of the American Cheese Society Certified Cheese Professional Exam content. From an anthropological introduction to chemical processes to product evaluation to trade controversies to a final in professional selling, you will become a true cheesemonger, while others monger only war, fear, and fish. You will eat up the content with frequent tasting platters, so lactose tolerance or a tolerance for stomach aches is a must.