RD 4130 - Quantity Food Production

Institution:

Bastyr University

Subject:

Description:

3 credits This course introduces the foodservice industry and quantity food production. Major types of foodservice operations are identified, and trends which impact food service systems are explored. Students are introduced to the steps of quantity food production: procurement, receiving, storage, preparation, distribution, and service. Potential hazards and related safe food handling practices are identified. Development of standardized recipes and institutional menus are practiced, with marketing theory and techniques introduced. Students are introduced to standard foodservice equipment, kitchen sanitation and safety. Prerequisite: RD4120, TR3117 and TR3118

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bastyr.edu

Phone Number:

(425) 602-3000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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