CUL 113  Commercial Food Production

3 Units (Degree Applicable)
Lab: 162
Prerequisite: HRM 52 and CUL 102 and Students must present a valid Food Safety Manager Certification.

This course provides an in-depth exploration of operations in a high-volume commercial kitchen, with an emphasis on food safety, production efficiency, and cost control. Students will engage in hands-on preparation of breakfast items, baked goods (yeast and quick breads, cookies, and desserts), and large-scale catering while learning batch cooking and production forecasting techniques. The course includes a retail sales component with Cafe 91 grab & go, modeled after operations such as Starbucks, where students rotate through front- and back-of-house roles, gaining experience in barista service, customer engagement, and point-of-sale systems. Additional topics include inventory management, financial oversight, sanitation protocols, and the full flow of food from ordering through service. Designed for students pursuing careers in culinary arts, hospitality, or institutional foodservice. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear.
Course Schedule