HRHM 3110 - Quantity Food Production

Institution:

Southern Utah University

Subject:

Hotel, Resort & Hosp Mgmt

Description:

Basic principles underlying commercial production of food products and culinary arts management. Students will participate in the formulation, fabrication, and evaluation of culinary products and apply conceptual culinary and management frameworks to specific situations. This is a designated Service Learning course. (Fall, Spring) [Graded (Standard Letter)] Prerequisite(s): HRHM 3000 and HRHM 3020 - Prerequisite Min. Grade: D- Prerequisite Can Be Concurrent? Yes (HRHM 3020) Registration Restriction(s): Hotel, Resort, and Hospitality Management majors only

Credits:

3.00

Credit Hours:

Prerequisites:

( HRHM 3000 O HRHM 2000 ) A HRHM 3020

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.suu.edu/

Phone Number:

(435) 586-7700

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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