RSTO 2405 - Management of Food Production and Service Prerequisites: CHEF 1300 with a grade of B or better, FDNS 1301 with a grade of B or better, RSTO 2301
Writing Basic Skills Prerequisite (Fall 2013): ENGL 0300 Reading Basic Skills Prerequisite (Fall 2013): READ 0301 Integrated Reading & Writing Basic Skills Prerequisite (Spring 2014): INRW 0305 Math Basic Skills Prerequisite (Fall 2013): MATH 0350 Math Basic Skills Prerequisite (Spring 2014) MATH 0305 A study of quantity cookery and management problems pertaining to commercial and institutional food service, merchandising and variety in menu planning, and customer food preferences. Includes laboratory experiences in quantity food preparation and service. Students must receive a “B” or better.
Semester Hours: (4-2-4)
CIP: 12.0504
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