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CRC19: Courses

CAM 330 Legal Aspects of Culinary Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Advisory: CAM 300

Transferable: CSU

This course is an introduction to the legal aspects of culinary operations through an explanation of and applications to legal subjects relevant to culinary operations. Topics include government regulations, patron civil rights, liability for sales of food and alcoholic beverages, as well as liability for patron safety and property, selection and supervision of employees, property rights and forms of business organizations.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)