CM 309 - Culinary Law

Credits: 3
Lecture Contact Hours: 3
Description: This course provides students with an opportunity to interpret the general concepts of the law as related to culinary operations. Various aspects of the law will be explored, including torts, contracts, business structures and property rights. Emphasis will be on the ramifications of the law associated with the rights and responsibilities of employees, guests and restaurant owners under diverse situations.

Prerequisites: ENG 102
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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