Food Production Operation
Session
Regular Academic Session
Class Number
43617
Career
Credit
Units
3 units
Grading
Graded
Description
Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/ skills required to manage food production operations in a commercial and/or institutional kitchen. Lecture 3 hours per week.
Class Actions
Class Details
Instructor(s)
Michael Sloan
Meets
TuTh 2:00PM - 3:15PM
Dates
01/13/2020 - 05/11/2020
Room
Classroom 2314
Instruction Mode
In Person
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
3
Seats Open
7
Class Capacity
10
Wait List Total
0
Wait List Capacity
0