|HADM 3401||Principles of Food Production|
|Requirements||Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6|
Students must concurrently enroll in HADM 3402, Food Production Lab. This is the lecture component of the introductory course in quantity food production. The principles of commercial and institutional food production, emphasizing the terminology, utensils, equipment, fundamental culinary procedures, sanitation and safety standards, standardized recipes, and recipe costing are covered.