Kitchen Management & Health Care (CULI 1125)

This course introduces students to elementary kitchen management procedures and basic principles of health and safety in the food industry. This course examines the study of food grades, food quality and procedures for receiving and storing ingredients. Students are introduced to purchasing techniques, yield testing, basic food costing, and basic menu planning and inventory control. 

* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0830 - 1029
to 29-Jun-2018
TBATo Be Assigned

To register for this course, check the information for your program: