Jul 12, 2024  
BC3 Academic Catalog: 2009-2010 
BC3 Academic Catalog: 2009-2010 [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, demonstration, and actual luncheon prep, service and clean up for groups of 30-40 people. The responsibilities, qualifications, and conduct of wait staff will also be addressed.
Prerequisite(s): FSVC 115.