Equipment & Floor Plan Layout


Course Overview

Course Code: CULI-114

Department: Culinary Arts

Credit Hours: 2.00

Textbook Information: Bookstore website

The student will study various pieces of equipment used in commercial food service. Emphasis placed on selection, efficiency maintenance and economy. Study of the principle of kitchen design and floor service layout. Prerequisite of or concurrent enrollment in CULI 101 and CULI 102

Course Schedule

Filters:

Term: 2021FA

Section Name: CULI-114-OL01D

Location: Online

Available Seats: 25

Faculty Name: R. Rhymes

Min Credits: 2.00

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