FSVC 201 - Quantity Food Production

Institution:

Butler County Community College

Subject:

Hospitality Management

Description:

This course introduces students to quantity food equipment and techniques through lecture and demonstration. The student will practice specific recipes based on theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bc3.edu

Phone Number:

(724) 287-8711

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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