CUIS 130 — Culinary Fundamentals III CUIS 130 5 Credits/Units

Introduction to restaurant-level cooking, menu planning, preparing/producing complete meals, restaurant and dining organization. Focus on recipe conversions, yields, and yield grades, fabrication, plate presentation, inventory and cost controls. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

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