This course is designed to provide students with the fundamentals to operate a cake decorating and design business. Topics to include: food safety and sanitation, food cost controls, basic understanding of inventory control procedures which include stocking and/or organizing food storage and marketing concepts. Required course for HOS 8302.

HOS 8301 - 01
Central Campus
CEUs: 6.40
Contact Hours: 64.0
Synonym: 28111
Tuition: $180.00
Term: Spring 2020 (2/6/2020 3/26/2020)
Format: Classroom/Lab
Class - TWTh 6:00 PM - 9:00 PM in Philip L. Van Every Culinary 102
Class - Th 6:00 PM - 7:00 PM in Philip L. Van Every Culinary 102
Instructor: Hodge
Note: This class is a pre-requisite for HOS8302. ServSafe Manager 7th ed. with online exam voucher required.