CART 351A - Commercial Menu Design
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- Not published
- Prerequisite
- None
- Transfers To
- Not transferable
- Description
- This course studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations. Noncredit Grading: Pass/No Pass None Transfer Status: None Degree Applicable: NONC COD GE: None CalGETC: None