|NVCC 2003-2004 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 or classic chef 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). If you are planning to transfer to another college or university select social science courses that will meet the other institutionís requirement.
Comments to: Programming Support Services