- Schedule of Classes - February 24, 2020 7:14PM EST
- Course Catalog - February 24, 2020 7:15PM EST
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.
Regular Academic Session.
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- TRStatler Hall 445
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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