RST 3550 - Food Production and Service

Credits: 3

Prerequisite(s): HTE 1603 or RST 2550

Description: In this course, students learn the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurement and recipe conversions, yield tests, food costing, cooking principles and techniques, basic baking techniques religious and vegetarian menu options, plate design and table service techniques. The student will be introduced to the various cooking methods of fruits and vegetables, meats, poultry, seafood, dairy, egg products and baked goods. Students complete the classroom experience with hands on experiential learning in our live restaurant environment.