Hospitality & Tourism Managmnt 150 - Food Production Management

Spring
2015
01LR
0.00
F 9:05AM 12:05PM
UMass Amherst
17493
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.
Link to Campus Courses
Back to the Five College Course Schedule