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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Course Competencies

Assess the appropriate law and its ramifications on specific situations.
Summarize the requirements needed for the formation of a legally enforceable contract.
Distinguish the various types of property rights as they apply to the leasing and purchasing of real property.
Determine whether a piece of property is real property, personal property or a fixture.
Apply the law related to employee rights and obligations.
Differentiate the various classes of guests under the law and how this impacts their rights and the responsibilities of the property owner.
Recognize the principle types of tort legislation and how they relate to the hospitality industry.
Apply the law as it relates to the service of foods and beverages.
Utilize knowledge of the law to determine the proper venue for a legal issue.
Determine which business structure is applicable to each type of venue.
Explain the basic terminology of an insurance policy.