FSS1221C Quantity Food Production 1 (AS)

Practical experience in handling tools, materials, and equipment includes food preparation and menu planning for large numbers of people with emphasis on institutional cooking, recipe conversions, production sheets, food costing and recipe-file development.


4 credits (2 lecture hours, 4 lab hours)

Prerequisites and Corequisites

Prerequisite: FSS1210C, or FSS1220 and FSS1220L (with a grade of C or higher)