HM 260 - Fundamentals of Food & Beverage Management

3 Credit Hours

Prerequisite: HM 110 This course introduces students to the fundamental principles, skills, and techniques associated with food planning, food preparation, and nutrition that are applicable to all segments of the hospitality industry. Various staples, food products, and equipment used within the commercial food operation are explored and discussed. Hands-on learning activities involve knife skills and the preparation of a wide variety of recipes. (SP)