Food Systems Management Identify the components of food service and customer preferences. Develop quality control standards. Plan menus and recipes. Create budgets using financial control techniques. CEUs issued. $618 includes $186 fee.
Term: Winter 2021
Course Type: Noncredit - 3.6 CEUs
Ways to take the class: Online Sync
Time: 5:00PM to 8:15PM
Start Date: 03/08/2021
End Date: 04/22/2021
Room: Online WB
Instructor: Jolene Campbell
Class Size: 15
Section Info: Note: Attendance in online class sessions Mondays and Thursdays from 5-8:15 p.m. is mandatory for section 101.