Mar 05, 2026  
2026-2027 Credit Course Catalog 
    
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2026-2027 Credit Course Catalog

CLM 290 - Topics in Culinary Management

6 Credits Variable
Lecture: 6

Topics in Culinary Management covers selected current topics in culinary management; one topic is identified for each section. Topics relating to current trends and techniques are discussed. Topics vary from semester to semester and are available in the current class schedule. Students may repeat this course three times on different topics for a maximum of 8 credit hours.

Articulation: 1.2

Prerequisite: Varies depending on specific topic
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