RHT 299 - Food Production Practicum

Institution:

Ohio University-Main Campus

Subject:

Restaurant

Description:

Food science principles applied to quantity food production. Develop an understanding of food safety and sanitation, standardized recipes, and food service equipment. 8 lab. Credit Hours: 4 Repeat/Retake Information: May be retaken three times excluding withdrawals, but only last course taken counts. Note: Effective Summer Quarter 2010-11 (June 2011) any non-repeatable course may be taken two times excluding withdrawals, but only last course taken counts. Formerly: HCFN 299B

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ohio.edu

Phone Number:

(740) 593-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.