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

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections