CULA 125 - Large Scale Food Production and Equipment

3 Credit Hours

This course introduces students to industrial food preparation methods using large-scale kitchen equipment, such as steam kettles, com bi ovens, and conveyor belt systems. Students will learn to adjust recipes and cooking techniques for high-volume production while maintaining quality and consistency. The course emphasizes batch cooking, efficiency strategies, and adherence to food safety and sanitation regulations. Hands-on training will provide experience in operating, maintaining, and troubleshooting industrial kitchen equipment used in institutional and commercial food service settings.

Prerequisite(s): CULA 101 , CULA 105

Semesters Offered: Fall Bi-Term 2