HADM 4530

HADM 4530

Course information provided by the Courses of Study 2019-2020.

This course provides an introduction to the basic concepts of foodservice facilities design and planning with an emphasis on restaurants. All documentation is produced on computer-aided design software, which is taught as part of the weekly studio. Students also use studio time for planning, designing, and writing specifications for a medium-size restaurant kitchen.

When Offered Spring.

Permission Note Enrollment limited to: 12 SHA seniors; juniors by permission of instructor per section.
Prerequisites/Corequisites Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience.

Satisfies Requirement Satisfies HADM or Free Electives for SHA students.

View Enrollment Information

Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits GradeNoAud

  • 17655HADM 4530  LEC 001

  • Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience.