2019 - 2020 College Catalog 
    
    Feb 28, 2020  
2019 - 2020 College Catalog

REST 290 - Commercial Kitchen Layout and Equipment


Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): HOSP 130 

Restriction(s): None

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