Culinary Leadership Training
Practical experience with work-based approach to training and peer enablement within controlled instructional environments. Technical culinary skills are applied while building communication and leadership skills in situations emphasizing education and training. Instructional demonstrations within the academic school and for the general public are developed and presented. (Formerly FHD406) 1 Credit (0 Lecture - 3 Lab) Prerequisite(s): FHD304 and FHD305 and FHD306 and MGT115 and SPC101 or FHD304 and FHD308 and FHD309 and MGT115 and SPC101 or FHD304 and FHD305 and FHD306 and MGT115 and SPC201 or FHD304 and FHD308 and FHD309 and MGT115 and SPC201. Corequisite(s): ENL121 or ENL201.