Mar 28, 2024  
2016-2017 Graduate Bulletin 
    
2016-2017 Graduate Bulletin [ARCHIVED]

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FN-530 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.



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