CHEF 212

Food Production Management II

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

1 section

Catalog 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. Taught with: HOST 212. Restricted to Community Colleges only. May be repeated up to 3 credits.

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Class #new_mexico_main_campus_2-CHEF212Fall 2026UGRD3 credits

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Instructor: Staff

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