CUL-2150 - Food Production II

An advanced food production class. Topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topiecs will include menu construction, pricing and production.
Academic Level
Undergraduate Level
Subject
Culinary Arts
Department
Hospit., Tourism & Culin. Arts
Credits
3
Corequisites
None
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