FSHN 3150: Professional Skills for Culinary Food Science and Food Science Majors
Credits: 1. Contact Hours: Lecture 1.
Prereq: Major or minor in FSHN
Focus on the importance of professional skills and application of those skills to potential job situations. Professional skills include communication, team building, leadership vs. management styles, business ethics, and continual learning. Junior classification recommended.
(Typically Offered: Fall)