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HRM 215 Commercial Food Production 4.0 Credits

A practical based examination of back of the house food service practices. This course focuses on quantity and quality production of food for restaurant and event services, managerial elements of running a kitchen, and daily food service operations.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

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