Dec 07, 2021  
2016-2017 Catalog 
2016-2017 Catalog [ARCHIVED CATALOG]

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FS 4222 - Quantity Food Production

In this course, the student is introduced to the principles and practices of production management. Students perform all aspects of meals, including planning, ordering, preparing and presenting. Quality control is stressed.

Prerequisite(s): FS 1205 - Principles of Professional Cooking .

2 hours Lecture and 3 hours Laboratory
3 credits

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