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 & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1242
Length: 25.0 hours
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.