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CHEF 212 - Food Production Mgt II

Description
Selection and use of ingredients. Demonstration and application of classical and modern cooking and preparation techniques. Management techniques for kitchen personnel. Recipe design and analysis. Crosslisted with: HOST 212. Prerequisite(s): CHEF 211 or consent of instructor. Restricted to Community Colleges only.
Credits
3
Attributes
Waitlisted Course
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2020, Fall 2019, Fall 2018, Fall 2017
Offered
MTuWThF
Avg. Class Size
14
Avg. Sections
4