Aug 14, 2020  
2018-2019 Catalog SVC 
    
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.