FCS 3680 - Quantity Foods

This course examines principles of quantity food production. Emphasis of the course is on sanitation and food safety issues that are involved in producing food in quantity. Topics include: sanitation and food safety, occupational health and safety, menu planning and development, recipe standardization, recipe costing, menu pricing, food purchasing, receiving, storage, inventory control, forecasting and production control. Students obtain their ServSafe Food Protection Manager Certification.

Prerequisites & Corequisites: Prerequisites: FCS 1650, FCS 2600

Credits: 4 hours

Restrictions: Restricted to majors in Nutrition and Dietetics, and Food Service Operations and Sustainability.