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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
73396
DTN  - Rm. 402
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1330 - 1429
07-Jan-2019
to 07-Feb-2019
Grignon, Tobias

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