RSTO 1380 - Cooperative Education - Restaurant, Culinary and Catering Management/Manager (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Career related activities encountered in the student’s area of specialization are offered through an individualized agreement among the college, employer, and student. Under supervision of the college and the employer, the student combines classroom learning with work experience. Directly related to a technical discipline, specific learning objectives guide the student through the paid work experience. Includes a lecture component.

Prerequisites: Required: CHEF 1301 and CHEF 1264, or RSTO 1164 or PSTR 2264 with a “C” or better.
Background Search Required: No

Course Hour Configuration
(1 Lec., 20 Ext.)

CTE

This is a WECM Course Number.