2019-2020 Catalog 
    
    Mar 29, 2024  
2019-2020 Catalog [ARCHIVED CATALOG]

CA 213 - Culinary Supervision

Credit Hours 3
Lecture: 3 Lab: 0
An introduction to culinary and food service operations management with emphasis on back of the house culinary operations, supervision of food service staff and proper execution, controls, and leadership related to food and beverage production and service. Instruction in the theory and practice of employee management and relationship. Culinary leadership techniques, theories and methods for improving culinary team performance, and developing professionalism of the back of the house staff will be the primary focus. Prerequisite(s): Placement into ENG 101  or minimum grade of “C” in one of the following: ENG 021  and ENG 099 , or ENG 022  and ENG 099  ; or the EAP course sequence ENG 079  and ENG 089 , or ENG 096  .
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery
Traditional

Is this a Human Relations/Diversity Course? No