TransfermaticFDR at Mission College

    FDR 153 - Culinary Management and Operations - Lecture

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    Not published
    Prerequisite
    FDR 051A and FDR 058 and FDR 059 Co-Requisite: FDR 153L
    Transfers To
    Not transferable
    Description
    This lecture course provides the planning and management foundation for the co-requisite <i>Culinary Management and Operations Lab, </i> where students execute live restaurant and catering operations. Through lectures, discussions, and project-based learning, students develop skills in menu planning, cost control, purchasing, supervision, sanitation, and safety. Emphasis is placed on the theoretical aspects of managing cafeteria-style, buffet, and full table service operations, including scheduling, forecasting, and service design. The course fosters inclusive leadership, cultural awareness in hospitality, and equitable service practices that reflect the diversity of guests, employees, and the broader foodservice industry.<br /> <br />