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Class Notes for Culinary Sustainability and Hospitality at Kennesaw State University

CSH 2200 Lecture 1: Sauces
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Sauces Glazes/Glauces  Glaces unite, in a reduced form, t...

Culinary Sustainability and Hospitality
CSH 2200
Joseph Costa
CSH 2200 Lecture 3: Culinary Stocks

Culinary Stocks What is a Stock?  Preparation created b...

Culinary Sustainability and Hospitality
CSH 2200
Joseph Costa
CSH 2500 Lecture 1: Nutrition (CSH 2500) Chapter 1

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Culinary Sustainability and Hospitality
CSH 2500
Denise Knapp
CSH 3200 Lecture 17: Chapter 17 Questions

Chapter 17 Questions 1. Name the U.S. Grades for fresh produce. ...

Culinary Sustainability and Hospitality
CSH 3200
Charles Marvil
CSH 4670 Lecture 10: F&B Budget Tips Webinar Notes

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Culinary Sustainability and Hospitality
CSH 4670
Patti Shock
CSH 3200 Lecture 10: Purchasing Manual Project Notes

find more resources at oneclass.com Purchasing Manual Project —...

Culinary Sustainability and Hospitality
CSH 3200
Charles Marvil
CSH 3200 Lecture 1: Food and Beverage Purchasing, Supply, & Logistics Notes

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Culinary Sustainability and Hospitality
CSH 3200
Charles Marvil
CSH 4630 Lecture 1: Spirits, Beers, and Brews Notes

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Culinary Sustainability and Hospitality
CSH 4630
Frank Kren
CSH 4630 Lecture 1: Tasting Notes

find more resources at oneclass.com Tasting Notes — Top 3 First, ...

Culinary Sustainability and Hospitality
CSH 4630
Frank Kren

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