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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.
Credit:
3
Prerequisites:

HCD-101, HCD-102 and HCD-108 or written permission of the department chairperson and the Counseling and Career Services Office.

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