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Quantity Food Production and Menu Design

Course Code:
HCD-112
Course Description:

The principles of quantity food production. Emphasis is on designing and costing of menus, managing food production in a commercial kitchen, and the development of foodservice management skills.

Credit:
3
Instruction methods:
lab: 4 Hours, Lecture: 1 Hours
Prerequisites:

HCD-102

Corequisites:

HCD-108

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