Course Details
Course Code: HOSP202 Course ID: 2907 Credit Hours: 3 Level: Undergraduate
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| Registration04/28/2025 - 10/03/2025 | Course Dates10/06/2025 - 11/30/2025 | Start Month October | SessionFall 2025 Session B | Weeks8 Week session |
| Registration05/26/2025 - 10/31/2025 | Course Dates11/03/2025 - 12/28/2025 | Start Month November | SessionFall 2025 Session I | Weeks8 Week session |
| Registration06/30/2025 - 11/28/2025 | Course Dates12/01/2025 - 01/25/2026 | Start Month December | SessionFall 2025 Session D | Weeks8 Week session |
| Registration07/28/2025 - 01/02/2026 | Course Dates01/05/2026 - 03/01/2026 | Start Month January | SessionWinter 2026 Session B | Weeks8 Week session |
| Registration08/25/2025 - 01/30/2026 | Course Dates02/02/2026 - 03/29/2026 | Start Month February | SessionWinter 2026 Session I | Weeks8 Week session |
| Registration04/28/2025 - 10/03/2025 | Course Dates10/06/2025 - 11/30/2025 | Start Month October | SessionFall 2025 Session B | Weeks8 Week session |
| Registration05/26/2025 - 10/31/2025 | Course Dates11/03/2025 - 12/28/2025 | Start Month November | SessionFall 2025 Session I | Weeks8 Week session |
| Registration06/30/2025 - 11/28/2025 | Course Dates12/01/2025 - 01/25/2026 | Start Month December | SessionFall 2025 Session D | Weeks8 Week session |
| Registration07/28/2025 - 01/02/2026 | Course Dates01/05/2026 - 03/01/2026 | Start Month January | SessionWinter 2026 Session B | Weeks8 Week session |
| Registration08/25/2025 - 01/30/2026 | Course Dates02/02/2026 - 03/29/2026 | Start Month February | SessionWinter 2026 Session I | Weeks8 Week session |