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Sep 07, 2024
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CLART 214 - Supervision
2.0 Credits Focuses on professionalism and leadership skills in all areas of the food service operations on campus. 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.
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