DIET 1820 - Equipment Layout/Safety

Institution:

Southwest Tennessee Community College

Subject:

Description:

This course is a study of the use, operation, cleaning, care, space and equipment requirements, and arrangements, which provide an efficient operation in coordinating with job descriptions appropriate for institutional food services. Aspects of kitchen receiving and storage, dining room equipment, capacity rating and the principles of furnishing food service units are included. 2.000 Credit Hours 2.000 Lecture hours Levels: Undergraduate Schedule Types: Lecture Math, Nat. Sci., Hlth Sci College Dietetics Department

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.southwest.tn.edu

Phone Number:

(901) 333-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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