Description of Courses
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HRI 120 - Principles of Food Preparation
HRI 125 - Principles of Commercial Food Preparation
HRI 126 - The Art of Garnishing
HRI 128 - Principles of Baking
HRI 138 - Commercial Food Production Management
HRI 145 - Principles of Garde-manger
HRI 150 - Introduction To Hospitality Ownership
HRI 157 - Advanced Principles of Food Preparation
HRI 158 - Sanitation and Safety
HRI 165 - Hotel Housekeeping and Engineering Management
HRI 217 - Equipment Layout and Design
HRI 225 - Menu Planning and Dining Room Service
HRI 235 - Marketing of Hospitality Services
HRI 251-252 - Food and Beverage Cost Control I-II
HRI 255 - Human Resources Management and Training for Hospitality and Tourism
HRI 256 - Principles and Applications of Catering
Please contact the appropriate division for the availability of general usage courses as described in the "Description of Courses" section.
Last revised: Monday, May-18-2015 10:35
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