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 Normal (A-F) May not be repeated for additional credit
Course Rotation: Fall and Winter
Prerequisites - HRM 150 , Course may be taken concurrently Other Restrictions - Restriction by Major - HRM-Major , HRM-Minor , FERM-Major , FRMB-Minor , FRBC-Minor , or FRMC-Minor Restriction by Class - Undergraduate standing
Additional Information:
Keywords: hospitality Equivalent Courses: HM 180 Updates: Change to prerequisite 4/2016, effective Fall 2016; Change to dept. 6/2014
Winter 2025 Course Sections
Summer 2025 Course Sections
Fall 2025 Course Sections
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