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Spring 2025 Semester Courses

Culinary Suprvision/Leadership

Course Description

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.

This course is not offered in the current semester.
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Days of the week abbreviations: M - Monday; T - Tuesday; W - Wednesday; Th - Thursday; F - Friday; S - Saturday; Su - Sunday

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