HCA 130 - Food Production Management

Credit(s): 4
An introductory course dealing with the management of food production in a food service setting. Topics include food preparation principles and techniques, equipment, safety, sanitation, nutrition, and management. Principles and techniques are practiced through actual laboratory experiences.

Additional Course Fee: $127 Uniform Fee. All fees are subject to change.

Click here for the Summer 2026 Class Offerings.

Click here for the Fall 2026 Class Offerings.

Click here for the Spring 2027 Class Offerings.