PFS 100 - Orientation to Commercial Foods

A basic course designed to help the student comprehend commercial and institutional food service through an overview of the industry. Considers the historical aspects of food production, preservation, and service. Emphasis is given to the importance of sanitation, and the role of the food service professional is discussed. First semester PFS students must take this course. (3 contact hrs) Center Campus.

Credit Hours: 3.00
Course Start Date: 9/1/1976
Course End Date: 12/31/1985