Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.
We offer the following class sections for this course (10-316-112). View more class specific details and registration information by selecting a class number.
Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
---|---|---|---|---|---|---|---|
#01 Spring | Open |
Apr 6 –
Apr 30
|
Mar 28 | In-Person | Wausau Main Campus |
Apr 6 – Apr 23
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 08:30 AM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Apr 27 – Apr 30
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 11:00 AM
E110 - Culinary Lab Wausau - E Building
Travis Teska
|
View Rates |