HTOR courses
28 courses · West Virginia University · Fall 2026
- HTOR 110 — Food Production 1.1 section
- HTOR 111 — Food Production 2.1 section
- HTOR 120 — Sanitation.1 section
- HTOR 130 — Inventory, Labor, and Cost Control.1 section
- HTOR 135 — Baking Fundamentals.1 section
- HTOR 140 — Restaurant Management.1 section
- HTOR 150 — Fine Dining.1 section
- HTOR 160 — Topics in International Cuisine.1 section
- HTOR 162 — Topics in Fine Dining.1 section
- HTOR 220 — Culinary Menus and Calculations.1 section
- HTOR 230 — Advanced Culinary Principles.1 section
- HTOR 235 — Patisserie.1 section
- HTOR 240 — Culinary Nutrition.1 section
- HTOR 250 — Restaurant Management.1 section
- HTOR 260 — Garde Manger.1 section
- HTOR 276 — The Hospitality of Outdoor Recreation and Adventure-Based Tourism.1 section
- HTOR 293 — Special Topics. 1-1 section
- HTOR 295 — Internship.1 section
- HTOR 376 — Hospitality & Tourism Leadership.1 section
- HTOR 380 — Hospitality Business, Innovation, and Technology.1 section
- HTOR 393 — Special Topics. 1-1 section
- HTOR 470 — Tourism Management.1 section
- HTOR 471 — Restaurant Management.1 section
- HTOR 472 — Hotel Operations Management.1 section
- HTOR 474 — Hospitality Revenue Management.1 section
- HTOR 480 — Event Planning Practicum.1 section
- HTOR 491 — Professional Field Experience. 1-1 section
- HTOR 495 — Independent Study. 1-1 section
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