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HRM140: Food Production Concepts
– 3 credits
Concepts related to preparation of hot foods, pantry, and bakery items for commercial kitchens. Emphasis on essential components and techniques of food production, food cost control, setting standards, ordering, and inventory. Prerequisites: None.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
11247
Scottsdale
Applied Science Bldg. AP 276
Hybrid
08/26 –
10/17
Fall 2025
Tu
12:00PM – 2:40PM
- A. Holian
Open
9 of 18 seats available
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Costs include HRM Course Fee: $65.00
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Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
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No books listed at the bookstore, contact instructor
HRM140: Food Production Concepts – 3 credits
Concepts related to preparation of hot foods, pantry, and bakery items for commercial kitchens. Emphasis on essential components and techniques of food production, food cost control, setting standards, ordering, and inventory. Prerequisites: None.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
11247
|
Scottsdale
Applied Science Bldg. AP 276 |
Hybrid
|
08/26 –
10/17
Fall 2025 |
Tu
|
12:00PM – 2:40PM
|
|
Open
9 of 18 seats available |
|
|||||||