Hospitality & Tourism Managmnt 150 - Food Production Management

Spring
2013
L04
0.00

TH 2:30PM 5:30PM

UMass Amherst
17605
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.
Permission is required for interchange registration during the add/drop period only.
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