HSP 360 Commercial Food Production Management

Fall/Spring

This course provides students with the theoretical knowledge and hands-on skills necessary to manage commercial kitchen operations through their work in a kitchen teaching lab facility. Emphasis will be placed on creative production and safety practices and processes. By the end of the semester, students will be able to earn an industry certification acknowledging the attainment of food production safety and sanitation knowledge. Prerequisite: HSP 270

3 credit hours