CAA145 Retail Production
A majority of modern foodservice operations rely on retail sales in some form to enhance sales and profit. This course introduces students to concepts involved with producing food for retail sales. Emphasis will be placed on the production of breakfast and lunch menu items and their preparation and packaging for grab-and-go sales. Food produced in this course will be offered for sale at fresh food retail operations throughout the area. Allergen control, sanitation, mise en place, kitchen organization, and consistency will be critical skills. Upon successful completion, students will be able to plan and execute large-scale production for retail sales at a high level of quality and consistency.
Prerequisite:
Credit Hours:
2.00