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:
Class Number: 63503
Start Date End Date Day Class Time Delivery Mode Location
W 1:00 PM - 2:50 PM Blended/Telepresence Adams Campus
Class Number: 63506
Start Date End Date Day Class Time Delivery Mode Location
W 1:00 PM - 2:50 PM Blended/Telepresence Marshfield Campus
Class Number: 63508
Start Date End Date Day Class Time Delivery Mode Location
W 1:00 PM - 2:50 PM Blended/Telepresence Stevens Point Campus
Class Number: 63509
Start Date End Date Day Class Time Delivery Mode Location
W 1:00 PM - 2:50 PM Blended/Telepresence Wisconsin Rapids Campus
Class Number: 21963
Start Date End Date Day Class Time Delivery Mode Location
M 9:00 AM - 9:50 AM Adams Campus