HADM 4530
Last Updated
- Schedule of Classes - June 25, 2020 7:14PM EDT
- Course Catalog - June 25, 2020 7:15PM EDT
Classes
HADM 4530
Course Description
Course information provided by the 2019-2020 Catalog.
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.
Prerequisites/Corequisites Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience.
Permission Note Enrollment limited to: 12 SHA seniors; juniors by permission of instructor per section.
When Offered Spring.
Satisfies Requirement Satisfies HADM or Free Electives for SHA students.
Regular Academic Session.
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Credits and Grading Basis
3 Credits Opt NoAud(Letter or S/U grades (no audit))
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Class Number & Section Details
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Meeting Pattern
- TR Statler Hall 445
- Jan 21 - May 5, 2020
Instructors
Jan, L
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Additional Information
Instruction Mode: Hybrid - Online & In Person
Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience.
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