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Detailed Course Information

 

Fall 2021
May 21, 2022
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Information Select the desired Level or Schedule Type to find available classes for the course.

HOS 128 - Culinary Management and Human Resources
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

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 Writing Sample ENG101 1 or WS ENG101 with Lab 1 or Writing Sample ENG155 1 or WS ENG155 with Lab 1 or COMPANION Reading 56) )

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