FST-105: Menu Planning

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Program
Food Service
Credits 3 Lab Hours 0 Lecture Hours 3 Clinical Hours 0
Work Hours
0
Contact Hours
3
This course introduces the principles and functions of menu management for general and special populations. Emphasis is placed on building menus with regard to nutritional considerations and dietary needs. Upon completion, students should be able to develop and prepare menus to be used in a variety of dining settings.