HCM 412 - Culinary and Hospitality Seminar

2 credits

This course is designed to widen the students’ culinary knowledge and provide a technical understanding of the tools, resources, professional associations, and career opportunities available. Also, students will discuss the ethical standards related to the culinary and hospitality fields. Other areas to be addressed include industry trends, flavor profiles, and heat transfer methods.

Semester Typically Offered:
Fall Only