DTS 362 - Quantity Food Procurement and Production

Institution:

Mount Mary College

Subject:

Description:

Theory and application in quantity food preparation and procurement; completion of the National Restaurant Association SERVSAFE Certification Program; food merchandising; the Hazard Analysis Critical Control Point (HACCP) system and use of the menu as the "hub" of quantity food procurement and production.Prerequisites: DTS 201, 250; BUS 362. Offered fall semester. Fee.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mtmary.edu/

Phone Number:

(414) 258-4810

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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