CUUL 2130 Culinary Practicum (1-15-6)
This course familiarizes students with the principles and methods of sound leadership and decision making in the hospitality industry and provides students with opportunities to gain management and supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the semester. Topics include restaurant management, on-off premise catering, and food service business; supervisory and management training; hotel kitchen organization; kitchen management; restaurant kitchen systems; institutional food systems; kitchen departmental responsibilities; and kitchen productivity. Topics include basic leadership principles and how to use them to solicit cooperation, the use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry. Student must pay a $260 program fee when registering for this course. The supply fee covers students' American Culinary Federation membership and the application fees for the national exam for the Certified Culinarian or Certified Pasty Culinarian. All students that pass both the written and practical exam with a test score of 75 percent or higher will receive certification designation. Both exams will be proctored during the semester finals as designated on the college calendar.
Program Fee: $260
Syllabus for this course