CART 340 — Volume Food Production Units: 0
This course focuses on volume preparation of food service, both "in house" and "off premise" catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events. Noncredit Hours: 32 Repeatable: Yes Grading: Pass/No Pass Prerequisite: Corequisite: CART 060. Advisory: None Limitation on enrollment: None Transfer Status: None Degree Applicable: NONC COD GE: None CalGETC: None
Prerequisites: CART 060