Detailed Course Information |
Fall 2022
Apr 23, 2024 |
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| CUL 128 - Culinary Management & 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 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit Culinary Arts Department Course Attributes: OFFERED SPRING AND SUMMER ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts (Tracking) Culinary Arts Technology Professional Cooking Prerequisites: ( ( New ACCUPLACER Reading Comp 235 or Multiple Measures English 1 or SAT Critical Reading 380 or ACT Reading 14 or Writing Sample ENG101 1 or WS ENG101 with Lab 1 or Writing Sample ENG155 1 or WS ENG155 with Lab 1 or Credit level ENG 155 Minimum Grade of C or Credit level ENG 155 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of C or Credit level ENG 101 Minimum Grade of TC) ) and ( ACT Math 13 or New SAT Mathematics 350 or Multiple Measures Math 1 or New ACCUPLACER Arithmetic 220 or New ACCUPLACER Adv Algebra 200 or Credit level MAT 155 Minimum Grade of C or Credit level MAT 155 Minimum Grade of TC or Credit level MAT 101 Minimum Grade of C or Credit level MAT 101 Minimum Grade of TC) |
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