RST 4100Applied Foodservice Operations

Catalog

Prerequisite(s): RST 2200 with a D- or above Senior Experience In this course, students learn the proper use of quantity food equipment and tools, advanced culinary techniques, menu planning, yield tests, production planning, recipe conversions, plate design, and table service techniques. The student gains advanced skills in cooking methods of fruits and vegetables, meats, poultry, seafood, dairy, egg products and baked goods. Students plan and serve an event to the public as part of their learning experience.