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Course Description

This course examines the principles of cookbook editing, with a focus on editing recipes to ensure successful results. It explores the parts of a cookbook, as well as recipe structure, terminology, ingredient lists, methods, headnotes, yields, and special features. Authorial voice and editing for the readership are also addressed. In addition, students will learn strategies for creating effective editorial correspondence and a record of style decisions to ensure coherency throughout.

Relevant Programs

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Course Sections

Class Number
2151
Type
LEC
Dates
May 04, 2020 to Jun 20, 2020
Delivery Options
Online  
Fees
Domestic Fee non-credit $466.06 Click here to get more information
International Fee non-credit $0.00 Click here to get more information