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Apr 23, 2024
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BC3 Academic Catalog: 2008-2009 [ARCHIVED CATALOG]
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FSVC 115 - Commercial Food Analysis 4 credits (3 lecture, 3 lab) This course is designed to provide a practical management approach to the terms, technique, and principles of food preparation. Development of basic food preparation skills, understanding scientific principles relating to food, the economics and management aspects of food preparation, factors affecting food evaluation, and government food regulations will be discussed. Food principles discussed in class will be analyzed in a laboratory environment.
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