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Equipment & Floor Plan Layout (CULI-114)

2013 Fall 
Location: All Locations Listed

Description: The student will study various pieces of equipment used in commercial food service. Emphasis placed on selection, efficiency maintenance and economy. Study of the principle of kitchen design and floor service layout. Prerequisite of or concurrent enrollment in CULI 101 and CULI 102.

Textbook information can be found here.

Attention: Courses with the letter N in the course name are for non credit only.
For example (COED-5034-NS01D)
08/19/2013 - 12/16/2013 Online R. Rhymes
Lecture Time: Days: Seats: 23

To Register for any of these classes please login to MYKC


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