Course Details
Course Code: HOSP202 Course ID: 2907 Credit Hours: 3 Level: Undergraduate
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)
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration12/30/2024 - 05/30/2025 | Course Dates06/02/2025 - 07/27/2025 | Start Month June | SessionSpring 2025 Session D | Weeks8 Week session |
| Registration01/27/2025 - 07/04/2025 | Course Dates07/07/2025 - 08/31/2025 | Start Month July | SessionSummer 2025 Session B | Weeks8 Week session |
| Registration02/24/2025 - 08/01/2025 | Course Dates08/04/2025 - 09/28/2025 | Start Month August | SessionSummer 2025 Session I | Weeks8 Week session |
| Registration03/31/2025 - 08/29/2025 | Course Dates09/01/2025 - 10/26/2025 | Start Month September | SessionSummer 2025 Session D | Weeks8 Week session |
| Registration12/30/2024 - 05/30/2025 | Course Dates06/02/2025 - 07/27/2025 | Start Month June | SessionSpring 2025 Session D | Weeks8 Week session |
| Registration01/27/2025 - 07/04/2025 | Course Dates07/07/2025 - 08/31/2025 | Start Month July | SessionSummer 2025 Session B | Weeks8 Week session |
| Registration02/24/2025 - 08/01/2025 | Course Dates08/04/2025 - 09/28/2025 | Start Month August | SessionSummer 2025 Session I | Weeks8 Week session |
| Registration03/31/2025 - 08/29/2025 | Course Dates09/01/2025 - 10/26/2025 | Start Month September | SessionSummer 2025 Session D | Weeks8 Week session |