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): None.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring, Summer