Introduction to the Foodservice Industry - 2
An introduction to the foodservice industry including history, trends, and organization and job opportunities. Entry level skills to be taught include communication techniques, terminology, work simplification, application of computational skills, safety procedures, time management, equipment identification and operations and knife skills and cutting techniques. Provides career and educational planning. Satisfies the 0.5 counseling requirement for graduation from Bakersfield College. Recommended: Reading level 5 or 6. Hours: 36 lect. Field trips required. CCS: Occupational Education. Not Transferable: Associates degree only.