Hospitality & Tourism Managmnt 150 - Food Production Management
Fall
2012
A
3.00
Linda Kinney
M W 9:05AM 9:55AM
UMass Amherst
87642
Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.
Open to Hospitality & Tourism Management majors only.
Multiple required components--lab and/or discussion section. To register, submit requests for all components simultaneously.