Identified as a High School Dual Enrollment Cohort
HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.
Textbook: Zero Textbook Cost (ZTC) Course - View textbook and course related items in Bookstore
Instructor:
Gabriela Ledford, ledfordg@smccd.edu
Cohort Restriction:
- CCAP2 - Dual Enrollment - SKY
Section Information as of Thursday, January 2 2025 - 04:14:08 am
Course status: Closed
InstructorSection | Meeting Date | Meeting Time | Days | Building | Room | Section | Section Description |
---|---|---|---|---|---|---|---|
QNH - Lecture and/or Discussion
Instructor:
Gabriela Ledford
Meeting Date: 11/25-12/20 Meeting Time: Days: Building: TBA Room: TBA |
11/25-12/20 | QNH | Lecture and/or Discussion |
Critical Dates for this Course | Date |
---|---|
Last day to add class | November 26, 2024 |
Last day to drop with a refund | November 26, 2024 |
Last day to drop without a "W" | December 1, 2024 |
Last day to drop with a "W" | December 16, 2024 |
Last day to change to Pass/No Pass Grading Option | December 20, 2024 |