HUSC 2433 - Quantity Food Production and Management

Credits: 4

Prerequisites: Prerequisite: HUSC 1412 - Food Principles and Management
Principles of selecting, purchasing, operating and maintaining institutional equipment; fundamentals of design and layout of food service systems. Application of principles, tools and controls of quantity cookery management.

Lecture: Lecture: 2 hours per week. Laboratory: Lab: 15 clock hours per week for 5-6 weeks.