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May 18, 2024
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PFS 137 - Quantity Food Preparation The preparation of large quantities of food items, using standardized recipe techniques and commercial restaurant equipment. Students are required, in addition to attending the regular bi-weekly laboratory sessions, to participate in a minimum of three evening “Gourmet Dinners” as assigned by the chef-instructor. (8 contact hrs) Center Campus.
Credit Hours: 4.00 Course Start Date: 9/1/1976 Course End Date: 12/31/1986
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