RTM-103 Basic Food Theory
This course is designed to introduce the student to the basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipies, food service, and the preparation of foods used in commercial food operations. Emphasis is placed on the basic food preparation of entrees, starches, vegetables, salads, soups, and appetizers. It is recommended that this course be taken concurrently with RTM-102 or RTM-209. (2 contact hours)
Department
Business