Matched 1 Courses / 2 Classes

Commercial Food Production (HRM240) 3 Credits

Application of food preparation principles, procedures, and techniques to small and large quantity food production. Emphasis on techniques and procedures used in contemporary commercial kitchens. Prerequisites: A grade of C or better in HRM110 and HRM140.

Class# Semester Location Delivery Dates Days Times Instructor Availability
20496 Fall 2021 Scottsdale
Applied Science Bldg. AP 276
Hybrid 10/25/2021 - 12/17/2021 M 5:00PM - 7:40PM
  • M. Turcotte
Open
7 of 9 Seats Available
  • Notes
    • Class 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.
      Students must obtain required textbooks and/or other materials prior to the class start date.
      Class 20496 costs include HRM Course Fee: $45
Class# Semester Location Delivery Dates Days Times Instructor Availability
35910 Fall 2021 Scottsdale
Applied Science Bldg. AP 276
Hybrid 10/25/2021 - 12/17/2021 M 7:45PM - 10:25PM
  • M. Turcotte
Open
7 of 9 Seats Available
  • Notes
    • Class 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.
      HYBRID CLASS. Blends classroom and online instruction/activities resulting in fewer in-person class meetings. Designed for highly motivated, self-directed, computer-literate students.
      Students must obtain required textbooks and/or other materials prior to the class start date.
      Class 35910 costs include HRM Course Fee: $45