Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-195 Supervisory Management in Food Service - (SC) - 3 Units |
Instructor: | Eustes, R |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-195 |
8207 |
TH |
4:00-6:50pm |
BFL-105 |
3 Units |
8/17 - 12/17 |
|
| Catalog Course Description | ||
| CULN-195 Supervisory Management in Food Service | ||
| 3 - 3 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Recommended: Eligibility for ENGL 122 or equivalent | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course focuses on application of supervisory management principles to specific business situations in food services. CSU | ||
|
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