CAHM 50B - Introduction to Entree Preparation and Service
- Recent Professors
- Megan Bailey, Britton P. Thompson
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 30 students
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CAHM 50B
- Transfers To
- CSU
- Description
- Introduces the principles of restaurant organization; purchasing, storage, cutting, and cooking methods for meat, poultry, fish, shellfish, and vegetarian entrees via lecture-based instruction. May be offered in a distance-learning format.
- Usually Held
- Mon 9:30am–12:50pm, Tue 5:00pm–8:20pm, Wed 9:30am–12:50pm