Sep 22, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 171 - Introduction to Food Purchasing, Preparation and Presentation


3 hours

This course covers menu development, food identity standards, product quality, as purchased/edible portion calculations, having the necessary ingredients in the appropriate state, and various forms of food presentation. Scaling production for small to large operations, food/menu costing, purchasing, and scheduling are covered. Lab Fee: 7 ($120).
FALL | WINTER