Oct 19, 2021  
2018-2019 General Catalog 
    
2018-2019 General Catalog [ARCHIVED CATALOG–FOR INFORMATION ONLY]

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HRHM 3110 - Quantity Food Production


3 Credit(s)

Basic principles underlying commercial production of food products and culinary arts management. Students will participate in the formulation, fabrication, and evaluation of culinary products and apply conceptual culinary and management frameworks to specific situations. This is a designated Service Learning course. (Fall, Spring) [Graded]

Prerequisite(s): HRHM 3000  and HRHM 3020   - Prerequisite Min. Grade: D-
Prerequisite Can Be Concurrent? Yes (HRHM 3020)

Registration Restriction(s): Hotel, Resort, and Hospitality Management majors only



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