KINE 0386 - Food Preparation

Spring 3 Credit Hours
The application of principles of food service production and management, including production, service and food sanitation and safety. The management of human resources, food, equipment and facilities to provide a quality product and service to customers will be taught in the lecture and applied in the laboratory portion of the course. Prerequisites: KINE 385 and EH 377. Prerequisites: KINE 0385 and EH 0377.