FCS 358 - Quantity Foods Procurement and Production

When Offered: F, S, SS

4 Credit(s)
3 Lecture Hour(s)
2 Lab Hour(s)

This course focuses on the procurement of food, equipment, and other expendable supplies for food service establishments. It includes the application of principles of cookery to the preparation and service of food for group feeding with emphasis on menu planning, work schedules, cost and portion control. These concepts are applied in a laboratory setting.

Prerequisite(s): FCS 150, FCS 151, FCS 354.