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INTRO TO FOOD SERVICE MANAGEMENT

Course Code:
HRIM 234
Active Term:
All Terms
/ All Years
Course Description:
HRIM 234 will overview the history and analyze the activities required for successful commercial food preparation/production. The course will emphasize the activities of food selection, food preparation, commercial equipment operation and sanitation. Also, HRIM 234 will provide students with basic culinary skills, food science principles, and the social, professional and technical aspects of commercial food preparation that prepare the student for an advanced level of food service production and management. Prerequisite: HRIM 110. Corequisite: HRIM 235. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
HRIM 235
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