May 04, 2024  
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Fall 2021 Catalog FINAL VERSION - Closed for Revisions

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FN 449 - Practicum in Food Service Management

Description:
Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relationships, food delivery, and promotions from a management perspective. May be repeated for credit. 6 hrs per wk

Prerequisites:
FN 347  

Typically Offered on the Main Campus:
Fall and Spring

2 cr.


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