Integrated Culinary Production and Supervision

This course provides students with the opportunity to cultivate their interpersonal communication and critical thinking skills by practicing within a context closely resembling that of the private culinary sector. Students work in a supervisory capacity to ensure the kitchen is operating at optimal efficiency. Students utilize developing skills to ensure the operation is consistent with proper cost control principles and that fellow classmates are adhering to kitchen and foods safety practices. Students will develop work plans to complete mise en place, create and package culinary meals. Students will also create menus and work plans to implement in the advanced semester.