Catalog Entries |
Fall 2022
Apr 20, 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 |
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