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)
Prerequisite: HRHM 3000, HRHM 3020 (may be taken concurrently); declared HRHM major or minor General Education Course: No
