CMGT 110 Culinary Supervision

This course is designed for individuals pursuing a career within the culinary arts field. The course is designed to blend culinary theory with management principles and basic supervisory skills. Students will learn such topics as basic kitchen management, planning and organization skills, making personnel decisions, managing different cultures, training and developing kitchen staff, and basic profit and loss management.

Credits

2

Hours Weekly

2 hours weekly

Course Objectives

1. 1. Analyze the roles and responsibilities of a kitchen manager.
2. 2. Display the image of a professional chef.
3. 3. Demonstrate basic human resource skills.
   
4. 4. Employ conflict management skills.
   
5. 5. Participate in troubleshooting exercises.
   
6. 6. Train and develop individuals in accomplishing culinary-related tasks.
   
7. 7. Operate within the parameters of and relate to cultural diversity in the workplace.
8. 8. Develop and use time management skills.

Course Objectives

1. 1. Analyze the roles and responsibilities of a kitchen manager.
2. 2. Display the image of a professional chef.
3. 3. Demonstrate basic human resource skills.
   
4. 4. Employ conflict management skills.
   
5. 5. Participate in troubleshooting exercises.
   
6. 6. Train and develop individuals in accomplishing culinary-related tasks.
   
7. 7. Operate within the parameters of and relate to cultural diversity in the workplace.
8. 8. Develop and use time management skills.