CLART 214 - Supervision

2.0 Credits
Focuses on professionalism and leadership skills in all areas of the food service operations on campus. Includes supervising and introduction to motivation techniques, handling difficulties, and controlling restaurant operations.
Prerequisite CLART 291 and CLART 294.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Demonstrate the ability to manage a small restaurant.
Demonstrate the ability to lead a team.
Organize and implement a hands-on demonstration.
Demonstrate basic sanitation and safety procedure in all food service outlets.
Apply proper mise en place.