May 24, 2025  
2018-2019 Catalog SVC 
    
Catalog Navigation
Catalog Home

Degrees & Certificates Quick View
Areas of Study
Course Descriptions

General Information
Academic Information
Enrollment Services
Tuition, Financial Aid and Funding
Support Services
Policies & Regulations
Student Life
Student Rights & Responsibilities
Faculty and Staff Directory
2018-2019 Catalog SVC [ARCHIVED CATALOG]

CUL 184 - Restaurant Production Theory

(3)
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: CUL 174.