Hospitality & Tourism Managmnt 150 - Food Production Management
Fall
2013
AL05
0.00
F 9:05AM 12:05PM
UMass Amherst
30565
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.