FSS 1203C Quantity Food Production I

This course teaches the fundamental concepts, skills and techniques involved in the management of resources; use of recipes; use and care of equipment; and evaluation of food products. Special emphasis is given to practical demonstrations in breakfast cookery; salads; dressings; cold sauces; sandwiches; and safety and sanitation principles.

 

3 credits

Course Fee

Lab fee $1,000. Insurance fee $25.80.