CHEF2620 — Culinary Management
CHEF 2620 - Culinary Management CHEF 2620 - Culinary Management This course will prepare students to transition from line employee to supervisor in a food service operation. Students will identify and evaluate various leadership styles to develop skills in personnel management. Content also includes employee training, motivation and evaluation techniques, laws, regulations, and employee benefits that impact foodservice operations. Prerequisite: CHEF 1120 Semesters all & Spring Click here for searchable class schedule
Prerequisites: CHEF1120