CAA145 Retail Production

College of Culinary Arts Culinary Arts Department

Course Description: 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 sale. 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.

Credit Hours: 2.00

Prerequisites: CAA111

Corequisites: None