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May 11, 2024
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FMGT 212 Food Production IICredit 3
In this course students are introduced to leadership/management, while continuing to advance their culinary and production knowledge by executing upscale luncheons for 50 paying guests. Also students learn to plan and organize commercial kitchen: staffing, menu planning, recipes, and production schedules and communicate using culinary terminologies. Prerequisite(s): FMGT 211 with minimum passing grade “C.” One 50 - minute lecture and one 5 hour laboratory per week is class format. Chef knives set and appropriate commercial kitchen uniforms are required.
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