REST 290 - Commercial Kitchen Layout and Equipment

Credit Hours: 3
Lecture Hours: 3
Laboratory (or Other) Hours: 0

Prerequisite(s): HOSP 130
Corequisite(s): None
Restriction(s): None

This course introduces the design and layout of foodservice facilities. It covers preliminary planning, the roles and responsibilities of members of the project team, the design sequence, principles of design, space analysis, equipment layout, fabricated and manufactured equipment, and engineering and architecture for foodservice facilities.

Student Learning Outcomes of the Course:

Apply industry accepted preliminary elements for a kitchen design project
Design and sketch a kitchen schematic to scale using predesign criteria
Produce supplemental documentation and financial data to support design project
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate professional behavior