This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.
CUL 128 Culinary Management and Human Resources
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Letter GradeGrade Type
Division
Culinary Institute of Charleston