This course covers the evaluation of the current methods of job analysis, recruitment, selection, training/development, performance management, promotion and separation.
DurationThis course covers the evaluation of the current methods of job analysis, recruitment, selection, training/development, performance management, promotion and separation.
Topics also include ethical, social, and legal responsibilities, the assessment methods of compensation and benefits planning and analysis of the role of strategic human resource planning in support of organizational mission and objectives.
San Jacinto Community College's culinary arts program delivers basic training and educations for cooks and apprentice chefs. The progprimarily on technical food preparation and technical skills, food composition, and the use and maintenance of professional food service equipment.
The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
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