Description
Special Topics in Culinary Arts/Chef Training
Topics address recently identified current events, skills, knowledge's, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Details
Grading Basis
Graded
Units
3
Component
Lecture/Laboratory - Required
Offerings
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Central College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Northeast College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Northwest College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Southeast College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Southwest College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Coleman-Health Science
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Online College
Course
CHEF 1391
Academic Group
Workforce Education
Academic Organization
Culinary Arts
Campus
Saigon Tech