HTM-3414: Chef Lab: Culinary Operations Management
Description: Food and kitchen safety, hazard analysis, purchasing, recipe development, costing, and volume food preparation, in a commercial kitchen lab experience one day per week along with a two hour per week lecture. Design/Lab Studio. Pre: Sophomore standing.
Pathways: N/A
Course Hours: 4 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 30
Average GPA: 3.57 (rounds to A-)
Strict A Rate (No A-) : 33.95%
Average Withdrawal Rate: 0.00%
| James E Sexton | 2022 | 48.5% | 48.0% | 3.2% | 0.0% | 0.2% | 0.0% | 3.42 | 16 |
| David M Yanisko | 2024 | 85.7% | 14.3% | 0.0% | 0.0% | 0.0% | 0.0% | 3.80 | 8 |
| Mark E Bratton | 2023 | 76.4% | 20.1% | 3.5% | 0.0% | 0.0% | 0.0% | 3.69 | 6 |