FSM 15 - Food Production Management
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 26–30 students
- Credits
- 2
- Fall 2026 Sections
- View Fall 2026 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