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