Jul 07, 2020  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

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FN-330 Institutional Menu Planning


(3 cr.)
Repeatable for Credit: No
Principles of cycle menu planning, design, and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.
Prerequisite: take FN-212 



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