CUL 113  Commercial Food Production

3 Units (Degree Applicable)
Lab: 162
Prerequisite: HRM 52 and CUL 102

This course is designed to familiarize the student with the principles of commercial foodservice operations. Students will practice quantity food cooking techniques, utilize equipment specific to large-scale production, and gain an understanding of the management challenges in high-volume commercial food services management.
Course Schedule

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