2020-2021 Catalog

RTM-245 Quantity Food Production IV

This is designed as a capstone course for students. The course applies the principles of food preparation in full-service restaurants, including both independent units and units within a commercial/non-commercial food service operation. The course emphasizes fine cuisine, menu development and presentation, and systems and controls within the kitchen environment. Fee is required. (7 contact hours)

Credits

4

Prerequisite

RTM-204

Department

Business