FSM 112 - Quantity Foods

Institution:

Westmoreland County Community College

Subject:

Food Service Management

Description:

A continuation in food preparation, with cooking in quantities. Teaches the reasons for preparing foods in various ways to satisfy the clientele; also what commercial equipment is available to produce the best quality end-product. Major emphasis is placed on menu planning, standardizing recipes and food production. The student is made aware of work simplification, cost control organization and administration. Student assumes various positions such as manager, cook, baker,etc. in lab periods and operating student-run cafe. Uniforms and program tool kit required.

Credits:

4.00

Credit Hours:

Prerequisites:

FSM 213

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.westmoreland.edu

Phone Number:

(724) 925-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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