FSRV 3114: Food Production - Standards of Quality I

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Course Format Lecture 4.0 h + Seminar 0.0 h + Lab. 0.0 h
Credits 3.0

Course Description

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products.

Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.

Note: Students with Cooks Trades papers and the knowledge and understanding of topics in FSRV 3114 may be eligible for the flexible assessment option. Contact the department chair.

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Course Outline