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Culinary Production and Operations is zero textbook cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP160. It is supported by the Central Mother Lode Regional Consortium. Culinary Production and Operations is a fundamentally based course in culinary arts. Course content covers food service operations, safety and sanitation, tool and equipment, flavoring of foods, food identification, principles of cooking, protein fabrications, and presentation techniques. This course is designed to inspire, influence creativity, and to prepare individuals with quality hospitality knowledge.

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