Detailed Course Information |
Summer 2020
Apr 24, 2024 |
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| HOS 128 - Culinary Management and Human Resources |
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This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.
3.000 Credit hours 3.000 Lecture hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED SUMMER TERM ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Baking and Pastry Arts Prerequisites: ( ( SAT Critical Reading 380 or ACT English 12 or New ACCUPLACER Reading Comp 235 or COMPANION Reading 56) ) |
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