FSM 120

Principles of Quantity Food Production

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

This version has ended; see updated course, below. Course Description: Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students earn food safety certification.

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Current meeting, instructor, credit, and enrollment details

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Class #california_davis-4170Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

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