FSM 133 - Quantity Food Production

Prerequisite: FSM 60, FSM 131, CULG 50
Preparation and service in quantity food service operations including techniques for making stocks, soups, and sauces. Ethnic cooking, menu planning, recipe standardization, equipment and layout, production controls, work simplification, and quality assurance.

Weekly Lecture Hours: 2
Weekly Lab/Activity Hours: 3
Course Fee: course fee, $25

Units: 3

Course Typically Offered: Fall