FN 449: Demonstrate skills in quantity food production, food safety, sanitation (HACCP), recipe standardization, nutritional analysis, financial controls, inventory management, time and temperature relatio
Course 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.