Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3 Lecture/Recitation/Discussion Hours: 3
Recommended Background:
HB 100 or concurrently
Restrictions:
Not open to seniors.
Description:
Standards of microbiology, sanitation, nutrition, and other quality issues in food management. Chemical, health, and workplace standards. Management of product quality and costs.
Effective Dates:
SUMMER 2014 - SPRING 2021