Dec 06, 2025  
2025-2026 Undergraduate Catalog 
    
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2025-2026 Undergraduate Catalog
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FFM 262 - Advanced Baking Manufacturing Management Practicum

Credits: 1

This hands-on course provides students with practical experience in managing the operations of a commercial baking facility. Students will engage in overseeing production processes, managing staff, maintaining equipment, and ensuring product quality and food safety. The course emphasizes process optimization, inventory control, and adherence to regulatory standards specific to the baking industry. By the end of the course, students will have the skills and knowledge to efficiently manage a baking facility, balancing operational demands with quality control.

Repeat for Credit
N

Requisites
Prerequisite or Corequisite: FFM 261

Typically Offered
Spring


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