REST 290 - Commer Kitchen Layout & Equip

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

Basic facts, principles, and learning experiences involved in planning a commercial kitchen are provided. Appropriate kitchen equipment selection and sequence of work and material flow are analyzed. Commercial interior design is examined. Application projects are completed. Prerequisite: Second-year status (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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