RSTO 2307 (3 Credit Hours)
Offered at ECC
This is a WECM Course Number.
Prerequisite Required: CHEF 1301 with a "C" or better.
Course Description: Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. (3 Lec., 1 Lab.)