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Spring 2015 Semester Courses

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317-101 Culinary Suprvision/Leadership

Apply the concepts of total quality management (TQM) to the day-to-day functioning of a food service operation. Examine topics such as team building, work simplification, production meetings, setting standards, equipment layout and facilities.

Course Credits

3

Sections this Semester

Offering number: 317-101-002

Course Notes

Approved Substitutes: 109-155 Customer & Employee Relations

Prerequisite(s): COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness
CRN: 20920
Tuition/fee: $404.70
Seats Open: 6
Instructor: Grippe, Randy M
Program Restriction
Dates: 01/20/15-05/13/15
Days: Tuesday Wednesday
Times: 03:30pm-04:55pm
Room: A016

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