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Mar 15, 2026
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2018-2019 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.
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HRM 180 - Food Production
Study of kitchen sanitation and safety, food preparation and storage. Includes menu design based on customer needs and preparation of final buffet.
Credit 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Fall and Winter
Concurrent Prerequisite(s) HRM 150
Major Restriction(s) HRM-Major , HRM-Minor , FERM-Major , FRMB-Minor , FRBC-Minor , or FRMC-Minor
Class-Level Restriction Undergraduate standing
Notes -
Previously listed as HM 180
Updates Change to prerequisite 4/2016, effective Fall 2016; Major Restriction 8/2014, Link 5/2012; Links 04/2011, COT Reorganization 6/2014
Class listings and details page
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