FSS3230C

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Introduction to Culinary Management and Basic Cooking Principles

Hospitality and Tourism Management Undergraduate SHMGT - Schl of Hospitality Management

Subject code

FSS

Catalog Number

3230C

Course Title

Intro to Culinary

Career

Undergraduate

Course Description

Study of basic and intermediate commercial food production management skills required in menu design. This knowledge will be applied in the production of appetizers, salads, main course items, and desserts.

Credits