|NVCC 2001-2002 Catalog|
|FOOD SERVICE MANAGEMENT|
[ NVCC Home Page | Catalog Search | Table of Contents | Instructional Programs | Divisions | Previous Page | Next Page ]
Purpose: The curriculum is designed for persons seeking employment in the food service industry and for those presently employed who desire updating their skills in the food service industry.
Total credits for the Food Service Management Certificate = 30.
1 Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
2 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
Last revised: Monday, Jan-25-2010 17:08
Comments to: Programming Support Services