CART 335CUL PRODUCTION AND OPS

College of the Desert · 0 credits

Catalog

This course studies a la carte and batch cooking emphasizing high-volume food production, station setup, timing, and menu concept development and execution. High-production preparation and serving are taught reinforcing learned basic skills. Accommodations of guest eating trends and dietary restrictions will be discussed.

Recent sections

Fall 2026 · 2 sections

Section	Days & time	Location	Instructor
8786Class #0303906	Mo Tu Th Fr · 9:30 AM – 1:20 PMAug 24 – Oct 9	John Benoit Detention Center ODR	Dutra, John W.
8706Class #0306085