Jul 14, 2020  
2019-2020 Updated Catalog 11.20.2019 
    
2019-2020 Updated Catalog 11.20.2019 [ARCHIVED CATALOG]

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FSS 2100 - Food Plans and Menu Preparation


3 Credit Hours
(Spring)

Emphasizes the preparation of a nutritionally balanced cycle menu, portion control, use of leftovers and waste control. Students will study and prepare menus supporting the various food service and beverage industries.



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