Foundations of Restaurant Management & Culinary Arts CSPS 1YR 1E 2010

Foundations of Restaurant Management & Culinary Arts CSPS 1YR 1E 2010
 
 

Features and Benefits

Foundations of Restaurant Management and Culinary Arts

  • Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience.
  • Each level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace.
  • Covers relevant and timely topics from global cuisines to sustainability.
  • Offers certificate opportunities that meet Carl Perkins funding requirements.
  • 21st Century Learning objectives are taught and reinforced throughout the program including:
    • Critical thinking and problem solving
    • Communication and collaboration
    • Creativity and innovation
    • Global awareness
    • Health literacy