CUL 292 - Topics in Culinary

3 Credit(s)

In this culminating experience, students engage in hands-on workshops, seminar series, and special events hosted by St. Charles Community College. Student participation offers practical exposure to industry best-practices and innovation.

Prereqs: CUL 190 with a grade of “C” or better
Course Type: Combo
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will identify professional organizations associated with the hospitality and food service profession and research how these organizations can be used in both preparing and advancing career and professional growth.

CLO 2) Students will evaluate industry trade periodicals, book, and journals and how they can contribute to individual technical skill growth and learning.

CLO 3) Students will discuss the importance of professional ethics in the hospitality industry.