CUL 128 - Culinary Management and Human Resources

Lecture: 2 Lab: 3 Credit: 3

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.

Prerequisite: CUL 104 and CUL 105

Grade Type: Letter Grade
Division: Culinary Institute of Charleston