WARNING: This course is no longer offered by Langara. Information provided here is solely for historical purposes.
**Discontinued** was last offered Summer 2008Discontinued and replaced by FSRV 4444 as of Fall Semester 2008 Last Updated: 15-MAY-2008 This is an online course. This course focuses on the equipment used in quantity food production and the design of the institutional food service. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of food service and production systems to the design of an institutional food service facility. Students will be required to attend during an on-site seminar during the last 2 weeks in April for skill assessment, as a course requirement.
Prerequisite(s): One of: CMNS 1118, ENGL 1127 or ENGL 1140. Students registered in the Nutrition and Food Service Management Diploma Program must achieve a "C-" in this course for graduation. Completion of CMNS 1115 and 1118 (or equivalent) is recommended for Arts and Science students. Note: Students will receive credit for only one of FSRV 4424, FSRV 2424, or FSRV 4444.
Credits:
3.0
Additional Fees:
None
Repeat Limit:
None
Lecture Hours:
4.0
Seminar Hours:
0.0
Lab Hours:
0.0
Offered online:
None
Course outline(s):
None
| 2AR | 2SC | HUM | LSC | SCI | SOC | UT |
|---|---|---|---|---|---|---|
| False | True | False | False | True | False | True |
No active transfer agreements found.
| Course | Destination | Credit | Start/End |
|---|---|---|---|
| FSRV 4424 | UBCV | UBCV FNH_V 2nd (3) | 20070901 to 20080831 |
| FSRV 4424 | UBCV | UBCV FNH_V 2nd (3) | 20070901 to 20080831 |
| FSRV 4424 | UBCV | LANG FSRV 4323 (3) & LANG FSRV 4324 (3) & LANG FSRV 4424 (3) = UBCV FNH_V 2nd (9) | 20070901 to 20080831 |
No offerings found for this semester (2024 30).
No previous offerings found.