Aerial photo of CVCC campus

Typical Course Offerings by Semester

Please use the information below to plan your future semesters.  Please note these are typical offerings - not actual offerings. Actual course offerings are available on our Class Schedule page.
HRI 228 - Food Production Operation
Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/ skills required to manage food production operations in a commercial and/or institutional kitchen. Lecture 3 hours per week.
LocationDaysTimesCourse Length
Spring
Main CampusTR9:00-10:15am16 weeks
  NOTE: The data shown is updated once daily (around 7:00 AM) and is provided here for reference purposes only. Clicking on a Course Title will take you to live data in our Student Information System.