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

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.