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Jan 29, 2026
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2020-2021 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 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
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