Apr 19, 2024  
2022-23 Undergraduate Bulletin 
    
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RSTO 4204 - Advanced Culinary Planning and Preparation Lab

Credit(s): 2

Course includes the study of quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service. Principles of management applied to food service systems, including restaurants and institutions, also is included.
Concurrently: Take concurrently with RSTO 4107; RSTO 4207. Same As: HMS 404L Prerequisite Course(s): CHEF 1101 Co-requisite Course(s): RSTO 4104


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