Detailed Course Information |
Spring 2020
Apr 20, 2024 |
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| CUL 235 - Menu Planning |
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This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and recordkeeping techniques.
3.000 Credit hours 3.000 Lecture hours Syllabus Available Levels: Credit Culinary Arts Department Course Attributes: OFFERED FALL TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts Technology Prerequisites: ( ( ACCUPLACER Reading Comp 056 or New ACCUPLACER Reading Comp 235 or COMPANION Reading 056 or Multiple Measures English 1 or SAT Critical Reading 380 or ACT Reading 14 or Credit level ENG 100 Minimum Grade of C* or Credit level ENG 155 Minimum Grade of C or Credit level ENG 155 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of C or Credit level ENG 101 Minimum Grade of TC) ) and ( ACT Math 13 or New SAT Mathematics 350 or SAT Mathematics 350 or New ACCUPLACER Arithmetic 220 or New ACCUPLACER Adv Algebra 200 or ACCUPLACER Arithmetic 24 or Credit level MAT 155 Minimum Grade of C or Credit level MAT 155 Minimum Grade of TC or Credit level MAT 101 Minimum Grade of C or Credit level MAT 101 Minimum Grade of TC) |
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