HOSP202 - Quantity Food Preparation
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A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. Prerequisite HOSP100
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
| 01/30/12 - 06/24/12 |
07/02/12 - 08/26/12 |
Summer 2012 Session B - 8 Week session |
Course Materials
| Book Title: |
Quantity Food Production, Planning and Management, 3rd Edition
|
| ISBN: |
0471333476
|
| Publication Info: |
Wiley, February 18, 2000
|
| Author: |
Knight, John
|
| Unit Cost: |
$86.25
|
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