HRMT 201 - Food Production I

3 Credit(s).

This course serves as an introductory course in food production for hospitality managers. Students will explore basic cooking techniques, preparation utensils and equipment, and product evaluation. This is an interactive lab course giving students the opportunity to use a hands-on approach to cooking in almost every class meeting. No previous culinary skills are required. Course offered once a year (fall or spring).

Prerequisite(s): HRMT 102