HADM 6530

HADM 6530

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: graduate students.
Prerequisites/Corequisites Prerequisite or corequisite: graduate students should have commercial food production experience.

Satisfies Requirement Satisfies HADM or free electives for SHA students.

Comments Undergraduate students must take HADM 4530.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: HADM 4530

  • 3 Credits GradeNoAud

  • 19852 HADM 6530   LEC 001

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

  • Instruction Mode: In Person
    Graduate students should have commercial food production experience.