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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
60218
DTN  - Rm. 113B
TWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
27-May-2019
to 31-May-2019
McRae, Nancy
61792
DTN  - Rm. 113C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
24-Jun-2019
to 28-Jun-2019
Dobko, Alan
61798
DTN  - Rm. 113B
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
22-Jul-2019
to 26-Jul-2019
Jang, Elizabeth
75534
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1929
25-Nov-2019
to 28-Nov-2019
TBATo Be Assigned
43190
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1929
06-Jan-2020
to 09-Jan-2020
TBATo Be Assigned

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