May 01, 2024  
2016-2017 Catalog SVC 
    
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2016-2017 Catalog SVC [ARCHIVED CATALOG]

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CAHM 184 - Restaurant Production Theory

(4)
Identification of culinary ingredients and their uses in the food service industry including meats, game, poultry, seafood, fruits, vegetables, starches, forcemeats, garnishes and food presentations. Prerequisite: CAHM 174.


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