RST 2200 - Foodservice Management Fundamentals

Credits: 4

Prerequisite(s) or Corequisite(s): HLDR 1000

Description: This course introduces essential skills for professional foodservice management including food and kitchen safety, professional and quantity culinary and baking techniques, production planning, and kitchen management. Students also learn principles of food identification, storage and preparation, as well as sustainable food practices including local food sourcing, food waste mitigation and seasonality. Students complete a safe food certification in the course.