HRHM 3110 - Quantity Food Production

3 Credit(s) | $270 Fee

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 Letter]

Prerequisite(s): HRHM 2000 and HRHM 3020 - Prerequisite Min. Grade: D-
Prerequisite Can Be Concurrent? Yes (HRHM 3020)

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