HOSP 24 - Culinary Foundations II
- Recent Professors
- Justin Robarge, Amy Ferguson, Megan Bailey
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 24–25 students
- Difficulty
- 4.3Lightout of 10
- Credits
- 3
- Prerequisite
- HOSP 23
- Spring 2027 Sections
- View Spring 2027 sections of HOSP 24
- Transfers To
- CSU
- Description
- This course is a continuation of HOSP 23 , emphasizing high production standards, professional service, equipment selection and safety, and time management. It stresses efficiency, nutrition, menu design, recipe preparation, and international cuisine. Portions of instruction may be offered online; may also be offered fully online.
- Usually Held
- Tue 10:45am–1:55pm, Tue 10:50am–2:10pm, Tue 8:30am–10:35am, Tue 8:30am–10:40am