HPMGT 22 - Commercial Food Preparation
- Recent Professors
- Whisenant, MarcusDickinson, Donald
- Recent Semesters
- Fall 2026
- Class Size
- 8 students
- Difficulty
- 4.0Lightout of 10
- Credits
- 4
- Prerequisite
- HPMGT 21
- Fall 2026 Sections
- View Fall 2026 sections of HPMGT 22
- Transfers To
- CSU
- Description
- Focus is on restaurant line cookery. Involves preparation of soups, salads, entrees, vegetables and starches. Menu cycle extends from family-style to buffets. Quality assurance, production efficiency and kitchen management are emphasized.
- Usually Held
- Thu 9:00am–1:30pm, Tue 8:00am–1:05pm