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HRM 215 Commercial Food Production 4.0 Credits

A practical based examination of back of the house food service practices. This course focuses on quantity and quality production of food for restaurant and event services, managerial elements of running a kitchen, and daily food service operations.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

Culinary Arts & Science

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...Baking 3.0 NFS 215 Nutritional Chemistry 3...Gastronomy I 3.0 HRM 120 Principles of...

Culinary Arts

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryarts/

...4.0 HRM 215 Commercial Food Production 4.0 Culinary Arts (CULA) or HRM (Hospitality...

Nutrition and Foods

http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/

...0 Term Credits 16.0 Term 8 HRM 215 Commercial Food Production 4.0 FDSC...

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