HRM 471 01 - Culinary Experience

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Course Information

Culinary Experience (HRM 471)

Term: 2009-2010 Academic Yr Spring

Faculty

Gerald J Shackette
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Robert J Stricklin
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Office Hours

  • Start Date: Feb 1, 2023, 11:00AM
  • End Date: Feb 1 2023 3:00PM
  • Single Date:
  • Weekly Days: Monday Tuesday Wednesday Thursday Friday
  • Note: Spring 2023

 

 

 
Christopher Michael Freeman
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Schedule

Mon, 6:00 PM - 8:50 PM (1/11/2010 - 2/12/2010) Location: MAIN KEET KITCH
Mon, 6:00 PM - 8:50 PM (1/11/2010 - 1/19/2010) Location: MAIN KEET KITCH

Description

Prerequisite: Dietetics, Family & Consumer Science, or Hotel/Restaurant Management major. The purpose of this course is to provide students culinary knowledge for careers in hospitality management, foodservice, or nutrition. The basis of this course is an introduction to management and food preparation as practiced in a contemporary professional kitchen. Course may be repeated once. Spring