CHEF 212 — Food Production Management II
3 credits · Business & Information Technology
Offered in: Fall
Description
Selection and use of ingredients. Demonstration and application of classical and modern cooking and preparation techniques. Management techniques for kitchen personnel. Recipe design and analysis.
Prerequisites & Corequisites
None listed.
Sections
| Section | Semester | Instructor | Schedule | Location | Modality | Seats |
|---|---|---|---|---|---|---|
| D21 | Fall 2026 current |
Kevin Zink
Faculty |
MTWRF 8:45 AM–9:23 AM | — | Face-to-Face | — |
| D22 | Fall 2026 current |
Kevin Zink
Faculty |
MTWRF 9:22 AM–10:00 AM | — | Face-to-Face | — |
| D23 | Fall 2026 current |
Kevin Zink
Faculty |
MTWRF 12:10 PM–12:48 PM | — | Face-to-Face | — |
| D24 | Fall 2026 current |
Amanda Hale
Faculty |
MTWRF 12:54 PM–1:32 PM | — | Face-to-Face | — |
| D25 | Fall 2026 current |
Amanda Hale
Faculty |
MTWRF 1:38 PM–2:16 PM | — | Face-to-Face | — |
| D26 | Fall 2026 current |
Amanda Hale
Faculty |
MTWRF 2:22 PM–3:00 PM | — | Face-to-Face | — |