FPV 1113 - Fundamentals of Operational Procedures in Food Service

Institution:

Hinds Community College

Subject:

Description:

Operational procedures for food service personnel with emphasis on using math skills for standard and metric weights and measures, portion control, converting recipes, production formulas, and utilizing manual and computerized applications. (2 hr lecture, 2 hr lab)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hindscc.edu

Phone Number:

(601) 857-5261

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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