Mar 28, 2024  
2020-2021 SLCC General Catalog 
    
2020-2021 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Add to Portfolio (opens a new window)

CHEF 2620 - Culinary Management

Credits: 3
This course is designed to prepare students for the transition from employee to supervisor in a food service operation. Students will learn to identify and evaluate various leadership styles and develop skills in human relations and personnel management. Course content also includes employee training, motivation and evaluation techniques, laws and regulations that affect restaurant and foodservice operations, and employee benefits.

Prerequisite: CHEF 1120  
Semester: Fall & Spring


Click here for searchable class schedule



Add to Portfolio (opens a new window)