Feb 17, 2019  
BC3 Academic Catalog: 2018-2019 
    
BC3 Academic Catalog: 2018-2019

FSVC 201 - Quantity Food Production


4 credits (3 lecture, 3 lab)
This course introduces students to quantity food equipment and techniques through lecture and demonstration. The student will practice specific recipes based on theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods. Fall semester only.