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: 155
Average GPA: 3.42 (A-)
Strict A Rate (No A-) : 35.26%
Average Withdrawal Rate: 0.19%
| James E Sexton | 2022 | 52.3% | 40.5% | 6.1% | 0.3% | 0.6% | 0.2% | 3.40 | 143 |
| Mark E Bratton | 2023 | 76.4% | 20.1% | 3.5% | 0.0% | 0.0% | 0.0% | 3.69 | 6 |
| David M Yanisko | 2024 | 87.2% | 12.8% | 0.0% | 0.0% | 0.0% | 0.0% | 3.80 | 6 |