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Apr 24, 2024
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Spring 2010 Course Catalog [ARCHIVED CATALOG]
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FOODS 116 - Menu Planning1 credits
Principles of planning and evaluating nutritious and appropriate menus for all types of food service operations; merchandising menus; French menu terminology, table settings and table service.Class Hours: 1Prerequisite: FOODS 111A Principles of Food Preparation or departmental permission.Offered spring semester.
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