Home  Classes Spring 2010 C&PE Classes HT-MGT 150
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Food Production Management
- CPE Non-standard Dates (1/19-3/11)
- Online
Fee/Credit: $350.00 (3 credits) - 58280, Lecture 1
- Linda Kinney
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Online Registration Period Ended
Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking theory and application of food preparation techniques. Access to kitchen and camera required. Course required for all HT-MGT majors. Textbooks: Culinary Fundamentals / American Culinary Federation, Culinary Institute of America. ISBN: 0131180118. Part of the Bachelor of Science in Hospitality and Tourism Management online program but open to all.
- Last Day to:
- Register 1/22, Drop 1/23, Withdraw 2/19
Refund Schedule:
Full refund through 1/23 (registration fee not refundable)
No refund after 1/23
