Transfers ToNot transferableDescriptionThis course prepares students for employment in the field of culinary arts through experiential learning and the opportunity to practice skills. Students in this class will learn skills around service management in restaurants and other food service operations. Emphasis is placed on skills, professionalism, hospitality, and on the importance of customer satisfaction in food service management. Because of the individualized nature of instruction in this open-entry open-exit course, hours will be scheduled as TBA to allow for flexibility. 