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Professionalism & Organization (BAKG 1242)

This course focuses on how individuals function effectively in the food service industry, as well as techniques for planning efficient production. It uses experiential exercises to examine how individual attitudes and group dynamics affect teams in the classroom and the workplace. Topics include industry expectations, communication models, work ethic, individual values and attitudes and collaborative team-building.

This course is part of the full-time Baking and Pastry Arts - Artisan Baking Program and the .Baking and Pastry Arts- Pastry Program.


 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
70919
DTN  - Rm. 205B
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
26-Nov-2018
to 30-Nov-2018
TBATo Be Assigned
40912
DTN  - Rm. 205B
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
07-Jan-2019
to 11-Jan-2019
Wagner, Lisa
40966
DTN  - Rm. 205B
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
01-Apr-2019
to 05-Apr-2019
TBATo Be Assigned
41001
DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
29-Apr-2019
to 03-May-2019
TBATo Be Assigned
60218
DTN  - TBATo Be Assigned
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
27-May-2019
to 31-May-2019
TBATo Be Assigned

To register for this course, check the information for your program: