PLT 222 - Culinary Produce Technology

Institution:

California State Polytechnic University-Pomona

Subject:

Description:

Procurement, identification and quality standards of vegetables, fruits, and herbs utilized in a restaurant or culinary setting. Integration of seasonality, grading, postharvest handling and environmental impacts. Discussion of major issues facing the grower and end user, organic vs. conventional produce. 4 lectures/problem solving.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.csupomona.edu

Phone Number:

(909) 869-7659

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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