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Kitchen Management & Health Care (CULI 1125)

This course introduces students to elementary kitchen management procedures and basic principles of health and safety in the food industry. This course examines the study of food grades, food quality and procedures for receiving and storing ingredients. Students are introduced to purchasing techniques, yield testing, basic food costing, and basic menu planning and inventory control. 


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
73452
DTN  - Rm. 316C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1545 - 1829
04-Nov-2019
to 08-Nov-2019
Grignon, Tobias
73452
DTN  - Rm. 316C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1800 - 1829
12-Nov-2019
to 13-Dec-2019
Grignon, Tobias

To register for this course, check the information for your program: