Recent SemestersFall 2026, Spring 2026, Spring 2025Class Size30 studentsCredits1.5PrerequisiteLimitation on Enrollment: This course is not open to students with previous credit for CACM 120. Transfers ToCSUDescriptionThis course covers the various styles of operations from restaurant to catering. Students learn the concepts of each operation. The class provides resources and techniques in managing operations, as well as marketing plans, mission statements, staffing, and business plans. This course is designed for students interested in a career in culinary arts/culinary management and hospitality.Usually HeldWed 11:15am–12:55pm, Wed 11:35am–1:25pm, Wed 2:15pm–3:55pm 