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May 16, 2024
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Spring 2016 Course Catalog [ARCHIVED CATALOG]
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FOODS 116 - Menu Planning 1 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.
Prerequisites: FOODS 111 Principles of Food Preparation or departmental permission. Offered spring semester.
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