RSTO 1306 - Facilities Layout and Design (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Overview of the planning, development, and feasibility aspects of building or renovating a food service facility. Application of principles of work and flow analysis, spatial relationships, and equipment selection as they relate to the overall layout and design. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: CHEF 1301 with a “C” or better.
Background Search Required: No

Course Hour Configuration
(3 Lec., 1 Lab.)

CTE

This is a WECM Course Number.