Quantity Food Purchasing, Preparation, & Service.

Catalog description

Course provides experience in menu planning, food preparation, service, and use of institutional equipment in quantity food service. Principles and methods of buying, preparing, and serving rood for various types of quantity food facilities are considered. Factors affecting food quality, food costs, and quantity food production as related to the time factor are emphasized. Lab experience is arranged with SHSU Dining Services. Students must complete a minimum of 24 lab hours by participating in the lab activities and observing personnel, equipment, layout, food safety, food production and service procedures. (2-2). Course Equivalents: FACS 3445 Prerequisite: FSCN 1441 or FSMG 2441 , 45 hours completed.