FSM A150 - Quantity Food Preparatn

Description
The fundamentals of food preparation, and application of these principles to quantity food production. Emphasis is placed on the use of quantity food preparation equipment, work simplification, and standardized production. Not required for Culinary Arts students. Hospitality dress standards and TB clearance required. PREREQUISITE: Food Service Management A160, or concurrent enrollment
Credits
4
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Fall 2018, Fall 2017
Offered
Tu, WTuh
Avg. Class Size
21
Avg. Sections
1