FSVC 115 - Commercial Food Analysis

Institution:

Butler County Community College

Subject:

Hospitality Management

Description:

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.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bc3.edu

Phone Number:

(724) 287-8711

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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