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FSM 120L: Quantity Food Production Laboratory
2.00 Credits
University of California-Davis
Laboratory-6 hours. Prerequisite: course 120. Laboratory experience in quantity food production and service.-I. (I.) Hudson
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FSM 120L - Quantity Food Production Laboratory
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FSM 122: Food Service Systems Management
3.00 Credits
University of California-Davis
Lecture-3 hours. Prerequisite: Agricultural and Resource Economics 112, courses 120, 120L, 121. Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.-II. (II.) Hudson
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FSM 122 - Food Service Systems Management
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FSM 192: Internship
1.00 - 12.00 Credits
University of California-Davis
Internship-3-36 hours. Prerequisite: one upper division course in Food Service Management and consent of instructor. Work experience on or off campus in practical aspects of food service management, supervised by a faculty member. (P/NP grading only.)-Steinberg
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FSM 192 - Internship
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FSM 197T: Tutoring in Food Service Management
1.00 - 2.00 Credits
University of California-Davis
Discussion/laboratory-3 or 6 hours. Prerequisite: Dietetics or related major; completion of the Food Service Management course in which tutoring is done. Tutoring of students in food service management, assistance with discussion groups or laboratory sections; weekly conference with instructor in charge of course; written evaluations. May be repeated if tutoring a different course. (P/NP grading only.)-Steinberg
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FSM 197T - Tutoring in Food Service Management
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FSM 198: Directed Group Study
1.00 - 5.00 Credits
University of California-Davis
(P/NP grading only.)-Steinberg
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FSM 198 - Directed Group Study
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FSM 199: Special Study for Advanced Undergraduates
1.00 - 5.00 Credits
University of California-Davis
(P/NP grading only.)-Steinberg
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FSM 199 - Special Study for Advanced Undergraduates
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FST 10: Food Science,Folklore and Health
3.00 Credits
University of California-Davis
Lecture-3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. GE credit: Sci- Eng or SocSci.-I, II, III. (I, II, III.) Mitchell, Shoemaker, Smith
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FST 10 - Food Science,Folklore and Health
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FST 100A: Food Chemistry
4.00 Credits
University of California-Davis
Lecture-3 hours; discussion-1 hour. Prerequisite:Chemistry 8B; Biological Sciences 1A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water.-I. (I.) Dungan
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FST 100A - Food Chemistry
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FST 100B: Food Properties
4.00 Credits
University of California-Davis
Lecture-3 hours; discussion-1 hour. Prerequisite:course 100A or consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities.-II. (II.) German
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FST 100B - Food Properties
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FST 101A: Food Chemistry Laboratory
2.00 Credits
University of California-Davis
Lecture/laboratory-4 hours. Prerequisite: course 100A (may be taken concurrently). Chemical aspects of food composition described in course 100A.-I. (I.) Reid
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FST 101A - Food Chemistry Laboratory
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