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Hospitality Management
Course Code
Semester / Year
Spring 2018
Course Description

Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.


This course was created by: cstewart

View the course(s) that this course is based on. This course has been cloned or re-cloned 2 times; view clone(s).

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