Credits:
8
This advanced level course provides students with the opportunity to further cultivate their leadership, interpersonal communication and critical thinking skills. Students will work with increased autonomy to supervise kitchen operations. Students will monitor and direct food service, adhere to current cost control principles and follow kitchen and food safety guidelines. Students will also create and implement feature menus, develop standardized recipes, requisitions and work plans to complete mise en place, prepare and package culinary meals.