Course Details

Course Number

10316112

Credits

1.00

Subject

Description

Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Pre/corequisite: 10-316-107 NUTRITION. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability

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