Course Detail

Fall. 4 credits. Letter grades only.

Prerequisite or corequisite: HADM 3510, HADM 3350, and HADM 4510 or permission of instructor. Graduate students should have commercial food production experience. Enrollment limited to: 12 SHA seniors; juniors by permission of instructor per section.

Faculty teaching this course:

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.