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Detailed Course Information

 

Fall 2022
Mar 29, 2024
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CUL 235 - Menu Planning
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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Release: 8.7.2.4