HOSP 160 - Culinary Production and Kitchen Operations
- Recent Professors
- Stacy L. Meyer
- Recent Semesters
- Fall 2026
- Class Size
- 30 students
- Difficulty
- 7.0Demandingout of 10
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of HOSP 160
- Transfers To
- CSU
- Description
- This course will expose the student to a variety of production methods within the hospitality industry, with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen.
- Usually Held
- Mon 8:00am–2:50pm