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Mar 29, 2024
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HCM 233 - Menu Planning and Nutrition 3.00 Credit(s)
This course emphasizes basic food nutrients, USDA guidelines and USDA standards and their use in restaurant cooking. Students will calculate body energy requirements, and create a nutritionally sound menu using classical tools and preparation methods. 59.4 Lec. Hrs.
Prerequisite(s): A minimum grade of C in HCM 154
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