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Hospitality, Culinary Arts and Dietetics

Seminar and Cooperative Work Experience

Course Code: HCD-204

Course Description : A critical review and analysis of operations, materials and equipment based on current reports in trade journals and periodicals. Discussion of employment experiences in industry. The influence of menu and clientele on preparation and functions of management in the food and lodging industry. One lecture hour a week on campus and a minimum of 180-hours a semester on related work experience.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 0.0
  • Studio Hours: 0.0


HCD-101, HCD-102 and HCD-108 plus written permission of both the department chairperson and Career and Transfer Services located on the 2nd Floor of West Hall.

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