OEFP 135 - Food Specialties I

Institution:

New Mexico State University-Main Campus

Subject:

Description:

4 cr. Practical applications in the preparation of salads, sandwiches, and salad dressings. Emphasis on eye appeal, texture and color contrast, artistic touch and harmony of combinations, and the processing and storage of ingredients. Corequisite: OEFP 221.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nmsu.edu/

Phone Number:

(575) 646-0111

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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