Facilities Planning and Design
| Course Code | NFSM-207 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course introduces the basic principles of planning and designing a food service kitchen. Students will determine how equipment, menu and flow of food are interdependent and its affects on productivity. Students will create a layout of a cafeteria or LTC kitchen based on a specified menu, commonly used food service equipment, drawing to scale calculations while taking into consideration the flow of food and food safety. |