CUUL 2190 Principles of Culinary Leadership (3-0-3)
This course familiarizes students with the principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities. The course emphasizes real-life concepts, personal skill development, applied knowledge, and managing human resources. Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce. Topics include leadership principles; leadership relative to the function of management; decision making processes; building an effective organizational culture; human resource management; and delegating management, organization, and control.
Prerequisite
Provisional admission
Syllabus for this course