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PCA-201 Occupational Skills and Industry Standards Intermediate

3 credits


This course will provide students with the opportunity to expand their food service and operational skills as required for industry. Instruction encompasses nutrition, menu planning and development, costing, inventory control, human resources, working in teams, effective communications, food service and front of house operations and industry best practices. Students will have the opportunity to demonstrate skills and core competencies in a working Café, Bistro and Restaurant.


Prerequisite(s):

  • Acceptance into the program.

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