Jan 15, 2025  
2008-2009 Academic Catalog 
    
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2008-2009 Academic Catalog [Archived Catalog]

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FACS 243 - Food Production, Operations, and Service

Quantity food preparation techniques used in planning, preparation, and service of food for various occasions. Quality standards in preparation and service, use of standardized recipes and food costing are included.

Notes
No duplicate credit for HOEC and FACS courses of the same number.

Prerequisite: Open to all majors.

Lec. 2 Lab. 4Cr. 4


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