Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-154 Menu Development and Planning - (SC) - 2 Units |
Instructor: | Bernhardt, P |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-154 |
8128 |
W |
4:00-6:50pm |
H-106 |
2 Units |
9/05 - 11/21 |
|
| Catalog Course Description | ||
| CULN-154 Menu Development and Planning | ||
| 2 - 2 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course provides learners with an opportunity to plan and develop basic restaurant menus, displaying a diversity of techniques and flavors within a variety of food service establishments. Healthy menus, culturally diverse menus, seasonal and regional menus are addressed. CSU | ||
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