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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
Applied Science Bldg. AP 276
Fall 2022
12:00PM – 2:40PM
  • G. Ward
6 of 16 Seats Available
    • Notes: HYBRID CLASS. Class meets in-person on campus on the designated days and times. Additional work will be required online.
      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.
      While enrolling in HRM140 Food Production Concepts for the first 8 weeks for the fall semester, please consider enrolling in HRM240 Commercial Food Production for the second 8 weeks in the fall semester, class #31915.
      Class 31908 costs include HRM Course Fee: $32
  • This class does not require any books