HMGT 225 Food Production Management

This course provides a practical management approach to the terms, techniques, and principles of food preparation. Development of basic food preparation skills, understanding scientific principles relating to food, purchasing specifications, and factors affecting food evaluation are covered. Food safety certification: Attention is focused on food-borne illnesses and methodologies of applying sanitary principles. Methods for training employees regarding food safety and Hazard Analysis Critical Control Points (HACCP) are emphasized. The Educational Foundation of the National Restaurant Association provides certification to those students who earn a minimum grade on the comprehensive final exam.