NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 138 - COMMERCIAL FOOD PRODUCTION MANAGEMENT (3 CR.)

Course Description

Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower. Lecture 3 hours per week.

General Course Purpose

This course is designed to familiarize the student with the principles of quantity cooking, production and equipment, and to gain an understanding of the management challenges in quantity food management.

Course Prerequisites/Co-requisites

Prerequisite is HRI 120 - "Principles of Food Preparation" or equivalent.

Course Objectives

Upon completion of this course, the student should be able to:

Major Topics to be Included
Revised 1/2012

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