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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
14547
Scottsdale
Applied Science Bldg. AP 276
Hybrid In-Person
1/19 – 3/12
Spring 2027
Tue
12:00 – 2:40 PM
  • G. Ward
Open
14 of 18 seats available
  • Costs include HRM Course Fee: $65.00
  • 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.
    Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
  • No books listed at the bookstore, contact instructor