Jan 20, 2020  
2019-2020 Catalog 
    
2019-2020 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 - Cook Like a Chef: Principles of Professional Cooking .

2 hours Lecture and 3 hours Laboratory
3 credits



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