CHEF 211

Food Production Management I

New Mexico State University-Main Campus · UGRD · Fall 2026

1 section

Catalog description

Introduction to kitchen design, workflow, and commercial equipment. Techniques, methods, and application of basic food production principles. Practical experience in cooking processes from a managerial viewpoint. Taught with: HOST 211. Restricted to Community Colleges only.

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Class #new_mexico_main_campus_2-CHEF211Fall 2026UGRD3 credits

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Instructor: Staff

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