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