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): FHD320 and MGT115 or FHD415 and MGT115. Spring Only.