FOSM 2202 - S- C&TC Principles of Quantity Food Production

Institution:

Fairmont State University

Subject:

Description:

Principles and techniques of quantity food preparation will be covered. Emphasis will be given to menu planning, use of standardized recipes, and quantity food production techniques. PR: FOSM 2201. To be taken concurrently with FOSM 2204.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fairmontstate.edu/

Phone Number:

(304) 367-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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