Apr 19, 2024  
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2017-2018 Catalog SVC [ARCHIVED CATALOG]

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CAHM 184 - Restaurant Production Theory

(4)
Identification of Culinary product types and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes, menu developing, recipe yields and costing. Prerequisite: CAHM 174.


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