Jan 28, 2025  
OHIO University Undergraduate Catalog 2010-12 
    
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OHIO University Undergraduate Catalog 2010-12 [Archived Catalog]

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RHT 334 - Introduction Food Production:Hospitality

Application of principles of quantity food production. Experience in the School’s commercial kitchen and cafe. Apply food safety and sanitation principles by participating in HAACP plan. Use standardized recipes and foodservice equipment in production of foods for service in Atrium Cafe. 8 lab.

Credit Hours: 3
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 334B


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