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ECPI FSM 335 Food Service Management

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    • Profile picture
    Jun 06, 2016
    | Would highly recommend.

    This class was tough.

    Course Overview:

    I have discovered what I want to do with my life. I have discovered the beauty, the art, the love for all things food. When I first started I was very skeptical about everything but, when I walked through the door on day one. Something was very different, the instructors brought their real world experience into the class room and made everyday a challenge for all of us in the classroom. The very first question I was asked was, "What is a carrot?" And like many I just thought of it as a vegetable. But, it is so much more than that. To me now a carrot is a color, a flavor, and an opportunity. If I can imagine it, I can do it. Just from a carrot.

    Course highlights:

    I honestly gained a career from this. From day one you expand on an ever extensive network of food service professionals. The day to day interactions with them is truly humbling. From this course I learned the foundations to food service. I learned how it operates everyday and how to operate it at its most efficient. For me going to class was not just about learning, it was about gaining the knowledge and the skills it takes to successfully operate an establishment of my own.

    Hours per week:

    12+ hours

    Advice for students:

    Do not underestimate it. These classes are designed to give you the necessary building blocks to becoming a food service professional. They are not as easy as it seems. Yes you are in the kitchen cooking and having the hands on experience but, there is also the classroom side to the program where you are learning the business end of the operation. Honestly you get out what you put in. I believe that to be true with any degree field. The harder you work at it the more likely you are to have the right answer when there is a question.

    • Spring 2016
    • Eggars
    • Yes
    • Lots of Writing Always Do the Reading Great Discussions

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