FCS 435 /535 - Quantity Food Production

Institution:

Harding University

Subject:

Description:

Spring of even years. Alternates with 436/536. Food service systems, including menu management, quality assurance, quantity food production, distribution and service. The ServSafe training and certification programis a required component of the laboratory experience.Two hours lecture and 3 hours laboratory per week. Prerequisite or corequisite: BIOL 271.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.harding.edu

Phone Number:

(501) 279-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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