Detailed Class Information |
Spring 2013
Jun 09,2026 |
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| Culinary Leadership: Principles and Practices - 42178 - CA 297 - 02 |
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Associated Term: Spring 2013
Levels: Credit Lane Main Campus Campus Lecture Schedule Type Traditional Classroom Instructional Method 2.000 Credits View Catalog Entry
Restrictions: Must be enrolled in one of the following Levels: Credit Must be enrolled in one of the following Majors: Culinary Arts & Food Srv Mgt Prerequisites: Credit level CA 176 Minimum Grade of C- and Credit level CA 187 Minimum Grade of C- and Credit level CA 200 Minimum Grade of C- and Credit level CA 293 Minimum Grade of C- and Credit level HRTM 275 Minimum Grade of C- |
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