HTMG3030-A Chemistry Of Quantity Food Pro    (Spring 2014)

Course Details
Course Description
About The Instructor
Course Details

Session, Dates: 1 (01/13/2014 - 05/03/2014)

Days: M

Time: 06:00 - 08:50 pm

Location: Moon Campus

Room: Hale Center 207

Seats Available: Course Full, Choose another

Credits: 3

Course Description

In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan.

About The Instructor

Richard Mills, Ph.D.

Professor of Hospitality and Tourism
412-397-6384 phone
412-397-2217 fax
Massey Hall 329