2023-2024 Undergraduate Catalog *As of 06/01/2024 
    
    Jan 02, 2025  
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2023-2024 Undergraduate Catalog *As of 06/01/2024
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FMGT 212 Food Production II

Credit 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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