Catalog Number
10316126
Credits
2.00
Description

Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

Class Listing

Term: Spring 2021
Class Number: 21963
Start Date End Date Day Class Time Delivery Mode Location
M 9:00 AM - 9:50 AM Adams Campus
Class Number: 21964
Start Date End Date Day Class Time Delivery Mode Location
M 9:00 AM - 9:50 AM Marshfield Campus
Class Number: 21965
Start Date End Date Day Class Time Delivery Mode Location
M 9:00 AM - 9:50 AM Stevens Point Campus