RHT 3340 - Introduction Food Production: Hospitality

Applications of the principles of quantity food production. Experience in commerical kitchens; central foods facility utilizing a high-tech cook-chill system, bakery and vegetable preparation, commercial foods retail outlet with six different concepts. Apply food safety and sanitation principles by participating in the HACCP plan. Use of standardized recipes.

Requisites: Permission required and C or better in RHT 2990 and (NUTR 3300 or concurrent)
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 8.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:

Apply food safety and sanitation principles by participating in the HACCP plan.
Development of proficiency in quantity food cookery techniques, food delivery methods, and food presentation.
Insight into the management of the quantity food environments; including effective communication, interpersonal skills and effective team building skills.
Proficiency in scaling, standardizing and costing recipes.

Ohio University

Ohio University

RHT 3340 - Introduction Food Production: Hospitality