FSA 207 - Meal Planning and Equipment Selection

Institution:

Onondaga Community College

Subject:

Description:

Designed to provide the student with the knowledge and skills necessary to properly plan a menu and the physical food service layout to produce and serve that menu. Topics to be covered will relate to traditional, specialty and "trendy" menu types along with the proper productionand service layout. The student will create a business plan for establishing a food service operation.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyocc.edu

Phone Number:

(315) 498-2622

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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