CA 260 - Culinary Select/Procure

Institution:

Marshall University

Subject:

Culinary Arts

Description:

An overview of the purchasing function, ordering, receiving, and storing purchases will be the focus of this culinary course. Emphasis will be placed on how to purchase produce, eggs, poultry, fish and meat, dairy products, beverages, equipment and other non food items.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.marshall.edu/

Phone Number:

(800) 642-3463

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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