FSRV 3214: Food Production - Standards of Quality II and Recipe Development

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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 will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included.

Note: Students with Cook Trades papers and a minimum grade of "C" in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair for further information.

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