Apr 16, 2024  
2020-2021 Undergraduate Catalog 
    
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2020-2021 Undergraduate Catalog [NOTE!!!! THIS IS AN ARCHIVED CATALOG. FOR THE CURRENT CATALOG, GO TO CATALOG.NIU.EDU]

HOSP 206 - Culinary Fundamentals

The theories and practice of food preparation in a quantity production kitchen. Focus on culinary fundamentals, equipment operation, sanitation, and product quality control. Application of communication skills, time management skills and problem-solving strategies in a fast-paced work environment.

Credits: 2