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May 15, 2024
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FLR 225 - Quantity Food Production
Credits: 4
1 Lecture Hours 3 Lab Hours
Prerequisites: FLR 102 or permission of instructor
This course is a study of the preparation of food items in large foodservice operations. Emphasis is on the use and care of kitchen equipment, the development of standardized recipes, and the calculation of food and labor costs. Experience in planning, preparation and foodservice in the food industry, as well as a segment on transported foods (catering) is included.
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