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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.
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]
Hospitality Management
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/hospitalitymanagement/
...0 HRM 165 3.0 MIS 200 4.0 NFS 101 1.0 HRM 215...
Culinary Arts and Science
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/culinaryartsandscience/
...0 CULA 291 6.0 HRM 120 3.0 HRM 215 4.0 Minor elective...
Nutrition and Foods
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/
...3.0 COM 230 3.0 VACATION HRM 215 4.0 NFS 315 4.0...
Bridge Program in Nutrition Sciences
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionsciencesbsms/
...Credits Summer Credits HRM 215 4.0 FDSC 350 3.0 HRM 455 3.0...