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PCA-308 Foodservice Production and Operations

3 credits

This course provides students with a comprehensive overview of the food service industry, a systems approach to food service operations and management, industry practices, business ethics quality assurance, functional subsystems of production, regulations, business communications and leadership. Topics also include food product flow and kitchen design, procurement, food production, distribution and service.


  • Admission into Culinary Business Operations Advanced Diploma program

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