Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits4PrerequisiteHOSP 003 and HOSP 014 Transfers ToCSUDescriptionApplied experience in a commercial kitchen operation with health code requirements, guest expectations with realistic budget and time constraints. Emphasis on time management and organization in a production kitchen setting working as a team for a common goal. Topics include kitchen production operations expectations, standard operating guides, menu planning and costing, production scheduling, plating, storage, inventory, industry trends, management techniques for leading a kitchen team. No credit if taken after CUL 145C. Total of 36 hours lecture and 108 hours laboratory. 