HADM 4530

HADM 4530

Course information provided by the Courses of Study 2021-2022.

This course introduces the basic concepts of foodservice facilities design and planning with an emphasis on restaurant kitchens. This course emphasizes general practices among foodservice facilities designers, including program development, product and workflow, equipment selection, architectural and engineering considerations, and project management. A brief introduction to computer-aided design software will be provided. Students will learn to conceptualize, plan, and create a design for a medium-size restaurant kitchen and front-of-house service areas.  

When Offered Spring.

Permission Note Enrollment limited to: SHA seniors; juniors by permission of instructor.  Graduate students must take HADM 6530.
Prerequisites/Corequisites Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor.

Satisfies Requirement Satisfies HADM or free electives for SHA students.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: HADM 6530

  • 3 Credits GradeNoAud

  •  9307 HADM 4530   LEC 001

    • TR Statler Hall 445
    • Jan 24 - May 10, 2022
    • Jan, L

  • Instruction Mode: In Person
    Prerequisite or corequisite: HADM 3350, and HADM 3510 or permission of instructor. Graduate students should have commercial food production experience. Enrollment limited to: SHA seniors; juniors by permission of instructor. Satisfies HADM or Free Electives for SHA students.