Course Description
 
 
ST in Culinary Arts/Chef
 
(2-2-0). Topics address recently identified
current events, skills, knowledge's, and/or
attitudes and behaviors pertinent to the
technology or occupation and relevant to the
professional development of the student. This
course was designed to be repeated multiple times
to improve student proficiency.
 
Semester hours:2
Lecture hours:2
Lab hours:0
Fees: 
Petition required:N
Course may be repeated for credit when the topic varies:Y
 
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