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Course Title: Restaurant Production Theory
Title Abbreviation: RESTRNT PRODUCTN THEORY
Department: CUL
Course #: 184
Credits: 3
Variable: No
IUs: 3
CIP: 120503
EPC: 850
REV: 2019
Course Description
Identification of Culinary product types and their uses in the food service industry, menu developing, recipe yields, costing, and the principles of remarkable service.
Prerequisite
Prerequisite: CUL 174.
Contact Hours (based on 11 week quarter)
Lecture: 33
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree, Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2018 and affects outlines for 2019 and later.
Think
Definition: Think analytically, logically, creatively, and reflectively.
Quantify
Definition: Apply mathematical skills quantitatively, logically, creatively, and critically.
Course Contents