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HOS 105 - Survey of Food Management |
This course is a broad overview of operations in food, sanitation, kitchen equipment, first aid and safety, inventory, cost control, and ordering procedures.
3.000 Credit hours 3.000 Lecture hours Syllabus Available Levels: Credit Culinary Arts Department Course Attributes: OFFERED FALL AND SPRING ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts (Tracking) Prerequisites: |
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