2026 Food Production and Operation Management (virtual)

Description

CLASS INSTRUCTOR: Angelica Claiborne

Course Objectives:

• Describe how the principles of food production impact food quality
• List the principles of developing and using standardized recipes
• Describe the importance of accurate measurement in food production
• Identify procedures for documenting and evaluating the amount of food planned, prepared, and served
• State the importance of production scheduling to achieve operational goals
• List food quality standards that ensure quality food production