Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisitePreviously taken NUTR-20 and NUTR-44 and passed with a minimum grade of C ---OR--- Concurrently enrolled in NUTR-20 and NUTR-44. Transfers ToCSUDescription<b><font color="7A0018">Begins Fall 2025</b></font><br>Limitation on Enrollment: Students must have current ServSafe Food Handler Certificate or higher certification. This course will focus on the management of a commercial kitchen. Students will implement all operations of a functioning mobile food laboratory and production kitchen. This course will also provide overview of various service industries including restaurant and hotels. Topics include restaurant operations, guest relations and customer service as well as quality control procedures. Students will complete laboratory hours by rotating through stations working at menu development, recipe testing, sales and marketing, cash systems, procurement, service, timing and teamwork to develop organizational skills. 