Class Schedule

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A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on the supervision of personnel in the kitchen and the dining room, and production skills, including purchasing, receiving, and storing supplies. Prerequisite: CAP 250 or concurrent enrollment, and CAP 245 and CAP 248.

10 Seats
Not Open
CAP255.A6 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Restaurant Management

CAP255.A6 6 027 0102 MTWTh 10:40a - 1:30p Wallace, Emily
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
This class is at our Olympia Campus.
September 29, 2020, 6:30 pm
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