Principles of Food Production Management

SHA HF 120

A lab-based overview of food production. Emphasis is placed on food science, nutrition, and food management skills. Students practice food management techniques, proper use of tools and equipment, and the evaluation of food products. The concepts of managing from the front door and the back door are also discussed. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.

FALL 2016 Schedule

Section Instructor Location Schedule Notes
B1 Schiarizzi FLR 117 T 9:00 am-10:30 am Stamped Approval
Prereq: HF100
SHA Only
B1 Schiarizzi FLR 116 T 9:00 am-12:00 pm Stamped Approval
Prereq: HF100
SHA Only

FALL 2016 Schedule

Section Instructor Location Schedule Notes
B3 DiFronzo FLR 117 W 9:00 am-10:30 am Stamped Approval
Prereq: HF100
SHA Only
B3 DiFronzo FLR 116 W 9:00 am-12:00 pm Stamped Approval
Prereq: HF100
SHA Only

FALL 2016 Schedule

Section Instructor Location Schedule Notes
B4 Schiarizzi FLR 117 F 9:00 am-10:30 am Stamped Approval
Prereq: HF100
SHA Only
Class Closed
B4 Schiarizzi FLR 116 F 9:00 am-12:00 pm Stamped Approval
Prereq: HF100
SHA Only
Class Closed

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B1 Schiarizzi M 8:00 am-9:45 am Stamped Approval
Prereq HF100
SHA Only
Freshmen Only
B1 Schiarizzi M 8:00 am-10:45 am Stamped Approval
Prereq HF100
SHA Only
Freshmen Only

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B2 Schiarizzi T 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only
Freshmen Only
B2 Schiarizzi T 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only
Freshmen Only

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B3 DiFronzo W 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only
B3 DiFronzo W 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B4 DiFronzo F 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only
Freshmen Only
B4 DiFronzo F 8:00 am-10:45 am Stamped Approval
Prereq Hf 100
SHA Only
Freshmen Only

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.