Spring 2021 - Schedule of Classes
FCS 304
Class Number | Location | Day | Time |
---|---|---|---|
Prerequisite: FCS 301. Overview of the principles and methods of commercial/institutional food production, including use of food service equipment. Includes application of principles of safety and sanitation.
Class Number | Location | Day | Time |
---|---|---|---|
Class Number | Location | Day | Time |
---|---|---|---|