HOST 214 — Purchasing and Kitchen Management

Technical purchasing concepts, product selection, and specifications. Safety and sanitation as they relate to food service establishments. Prepares student for work with HACCP programs.

Part of

• Culinary Arts - Baking & Pastry - Certificate of Completion
• Culinary Arts - Associate of Applied Science
• Culinary Arts - Savory - Certificate of Completion
• Hospitality and Tourism (Food & Beverage) - Associate of Applied Science
• HOST-HOSPITALITY AND TOURISM (HOST)

Source ↗

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