FNH 101 - Intro to Hosp & Culinary Arts

This course is an introduction to the social, historical, and cultural influences that have impacted hospitality and culinary professions, and the ways these traditions translate into to professional environment of the food service industry today. Topics include contemporary issues facing culinary professionals in the twenty first century. Course explores hospitality and culinary arts careers, market segments and professional development.

Co-requisites: NONE

Prerequisites: NONE

Credits: 3(Lec: 3)