DIET 1820 Equipment Layout and Safety

2 Credit Hour(s)

This course is designed to develop skills in planning a food service facility. Students plan a food service facility, write specifications for equipment and develop a floor plan. Techniques of planning and concepts of flow to ensure an efficient food service operation are emphasized. Students also develop skills in use, operation, care, and safety of food service equipment.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.