Detailed Course Information |
Fall 2022
Dec 21, 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 record keeping techniques.
3.000 Credit hours 3.000 Lecture hours Syllabus Available Levels: Credit All Sections for this Course 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: ( ( New ACCUPLACER Reading Comp 235 or Multiple Measures English 1 or SAT Critical Reading 380 or ACT Reading 14 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 Multiple Measures Math 1 or New ACCUPLACER Arithmetic 220 or New ACCUPLACER Adv Algebra 200 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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