Catalog Description
Focus on food service operations such as management, cost control for cafeterias and quick service business models. A key component of the course is intensive hands-on training in the two college food service outlets: the cafeteria and quick service outlets.
Requisites
PREREQ: CAHS 20A and CAHS 20B and CAHS 20C; Completion of or concurrent enrollment in: CAHS 30A
Learning Outcomes