DT 205
Cultural Food Production 3 Credits. 1 Lecture Hour. 4 Lab Hours
Cincinnati State Technical and Community College · UGRD · Fall 2026
1 section
Catalog description
A course on food production practices while considering cultural food preferences of specific populations. Topics include: cultural food choice; identification, care, and use of institutional food service equipment; standardized recipes; quality assurance; work efficiency; costing; and food evaluation. Prerequisites: CUL 115 View Sections
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001
Availability not recently verifiedClass #cincinnati_technical_and-0647Fall 2026UGRD
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