FOODS 116 - Menu Planning

Institution:

SUNY Westchester Community College

Subject:

Description:

Principles of planning and evaluating nutritious and appropriate menus for all types of food service operations; merchandising menus; French menu terminology, table settings and table service. Class hrs. 1. Prerequisite: FOODS 111 Principles of Food Preparation or departmental permission. Offered spring semester.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunywcc.edu

Phone Number:

(914) 606-6600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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