Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025, Fall 2024Class Size18–20 studentsCredits2PrerequisiteFBM A115 or all of the following: CA A120 , CA A124 , and CA A149 . Transfers ToCSUDescriptionThis course provides applied instruction in foodservice systems and operations management, emphasizing kitchen leadership, sustainability, and workflow efficiency in large-scale commercial production. Students develop competencies in recipe standardization, production forecasting, cost control, scheduling, food safety/HACCP, and supervisory communication while managing service in OCC’s Recovery Kitchen, where surplus food is repurposed into nutritious meals for the student pantry. The course aligns with the ACEND NDTR standards and ACF core competencies, emphasizing leadership, teamwork, and collaboration in live foodservice environments while supporting California SB 1383 mandates for edible food recovery and advancing statewide sustainability and methane-reduction initiatives.Usually HeldMon 1:30pm–2:20pm, Thu 9:00am–9:50am, Fri 10:00am–10:50am, Mon 9:00am–9:35am 