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Feb 05, 2025
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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 100. 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 hands-on demonstrations.
- Demonstrate basic sanitation and safety procedure in all food service outlets.
- Apply proper mise en place.
Course Typically Offered Fall, Winter, Spring
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