FSRV
3214

Food Production - Standards of Quality II and Recipe Development

Lecture Hours
4.0
Seminar Hours
0.0
Lab Hours
0.0
Credits
3.0
Regular Studies
Attributes
Transfer
Schedule
Textbooks
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 "C" grade in FSRV 3114 may be eligible for the flexible assessment option. Contact the department chair for further information.