CLR-211 - Menu Design (3 credits)
Prerequisite(s):
None
A course in menu design. Included are principles and practices of pricing menus, ordering, converting recipes from small to large quantities, various types of menus, and food preferences of the public. The principles of nutrition for planning well-balanced menus receive special emphasis
Please visit CCAC Central e-Services for a
detailed course search, schedule and registration.
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