CULA 2320♦ - Quantity Foods

3 credit(s)

This course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester. Prerequisite(s): CULA 1325 Culinary II - Fabrication, CULA 1330 Garde Manger S
1 hour lecture / 4.5 hours laborabory