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HRM240: Commercial Food Production – 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# Location Delivery Dates Days Times Instructors Availability
Applied Science Bldg. AP 276
Spring 2023
5:30PM – 8:10PM
  • M. Turcotte
14 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.
      Class 25104 costs include HRM Course Fee: $45
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