Institute of Culinary Education · Courses

OCMS

1 courses with the subject OCMS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

OCMS 200Supervision - *1.5

People are the most important resource in any culinary business. This course focuses on the major functions of management communication, hiring practices, recruitment, training, discipline and staff organization. a

Subject: OCMS
Credits (min): 1.5
Credits (max): 1.5
Credit unit: Credit Hours
Type: course
Edition: 2025-2026
Source: www.ice.edu

Source: Institute of Culinary Education's catalog, linked per course · table learning_unit · CourseShelf publish 61