Jun 28, 2022  
BC3 Academic Catalog: 2021-2022 
BC3 Academic Catalog: 2021-2022 [ARCHIVED CATALOG]

FSVC 115 - Commercial Food Analysis

4 credits (3 lecture, 3 lab)
This course uses a practical management approach to the terms, technique and principles of food preparation. Lectures and discussions will concentrate on the development of basic food preparation skills, learning the scientific principles relating to various food handling, the economics and organizational aspects of food preparation and factors affecting the evaluations of different foodstuffs. The principles of food preparation covered in class will be analyzed in a laboratory environment.