CHEF 1291 (NT) - Special Topics in Culinary Arts/Chef Training

Semester Credit Hour(s): 2 Lecture Hour(s) Each Week: 2

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.
Fees: Course Fee: $45 When Offered: F Coordinating Board Approval Number: 12.0503