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 |
|---|---|---|---|