FSRV 4324: Quality Food Production

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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 apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production, and HACCP are studied. If not already completed, students will be required to successfully complete the "Serving it Right" certificate as part of this course.

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

Prerequisite(s): 18 credits including three credits of university-transferrable English.

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