FSM 15 - Food Production Management
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 26–30 students
- Difficulty
- 4.6Moderateout of 10
- Credits
- 2
- Spring 2027 Sections
- View Spring 2027 sections of FSM 15
- Transfers To
- CSU
- Description
- Successful management of commercial kitchens requires the integration of multiple disciplines. Students will study the effective management of time, staff, and equipment in quantity food preparation. Special focus will be given to food standards and criteria, menu planning, systems of productions, and supervisor responsibilities. (A, CSU)
- Usually Held
- Tue Thu 9:00am–10:50am