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May 11, 2024
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FMGT 350 Commercial Food ProductionCredit 3
This upper level production course emphasizes equipment, foods, staffing, schedule, planning, and kitchen brigade organization management. The class also, produces and present 4 gourmet dinners for 50 paying guests; emphasizing Haute Cuisine, Bridging, Foods and Wine Pairing. Other major areas of concentration include cost awareness and control, profitability and staff management. Also, Front of the House - Service Management, Middle of the House - Production and Back of the House - Stewarding/Sanitation Management are highlight. Prerequisite(s): FMGT 212 with minimum passing grade “C.” This course meets two 50 - minute lectures and one 5 hour laboratory per week.
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