FN 330

Menu Planning and Food Procurement

University of Wisconsin-Stout · UGRD · Fall 2026

1 section

Catalog description

Principles of cycle menu planning, design and marketing for noncommercial and commercial food settings, which includes modified menus to meet the special dietary needs of an individual or a group. Methods and procedures for purchasing and handling food for foodservice. Prerequisite: take FN-212

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Class #wisconsin_stout-1101Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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