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Sep 26, 2024
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PFS 133 - Culinary Production 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: 4/9/1985 Course End Date: 12/31/1992
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