Basic Kitchen Management
In this course, students explore the history and career paths of the professional chef. Students learn the foundational business skills required to become a professional chef including essential numeric skills and core values required for the culinary industry.
Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.
For more information, please contact Continuing Education