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FSS

FSS 2235C   INTRODUCTORY FOOD PRODUCTION MANAGEMENT

credits: 3  
This course is designed to provide students with fundamental knowledge and skill in basic and intermediate commercial food production management. Included are basic principles and techniques of commercial food preparation, management of resources, use of commercial recipes, use and care of commercial equipment and evaluation of food products. The course includes safety and sanitation practices in commercial food operations. 120 contact hours.

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