This course prepares students to compose food menus, write standard recipe cards, schedule labor, manage food cost, execute and produce a variety of meals, and examine the latest techniques in the food production industry. After finishing this course, participants will be able to demonstrate proper culinary competencies and kitchen management systems, such as cost control, labor control, inventory control, production scheduling, sales history, menu development, and forecasting. Prerequisite: FBM 316.

Advanced Food Production