Jan 14, 2025  
2020-2021 Undergraduate Catalog 
    
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2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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FOOD 239 - Restaurant and Catering Management 3 s.h.

Students will apply principles of menu planning, food science, food preparation and service skills to the planning, creation, supervision, service and evaluation of commercial meals. Lab experience required. A-E Only. Offered Fall only.
Prerequisite(s): FOOD 130  and FOOD 232 .


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