CRM R102B - Institutional Food Production Management

Recent Professors: Adam Hart
Recent Semesters: Fall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024
Class Size: 20–35 students
Credits: 4
Prerequisite: CRM R102A
Fall 2026 Sections: View Fall 2026 sections of CRM R102B
Transfers To: CSU
Description: This course provides advanced study and laboratory experience of food preparation management for the continuing student. Students will apply advanced knowledge in kitchen organization and supervision of food service workers emphasizing high production standards. Students will learn recipe standardization, portion control, and food service sanitation. Students will also receive experience in food service operations management.
Usually Held: Wed 2:00pm–3:50pm, Wed 3:00pm–4:50pm