RST 1550 - Food Fundamentals

Credits: 3

Description: The fundamentals of food are explored through visual and sensory analysis. Food identification, selection and sourcing are explored through demonstrations, videos, and kitchen tours of the Hospitality Learning Center. Course activities utilize food and kitchen vocabulary vital to a professional food service manager. The principles of food safety and sanitation and their relationship to the daily operations of food service are integrated throughout the course. ServSafe Food Handler Certification is achieved by each student during this course.