Practical Culinary Skills and Supervision

This advanced course builds upon learning from Integrated Culinary Production and Supervision by providing students with the opportunity to further cultivate their interpersonal communication and critical thinking skills. By applying advanced skills, students will work with increasing autonomy to supervise optimal efficiency of kitchen operations. Students will monitor and direct fellow classmates to adhere to current cost control principles and kitchen and food safety practices. Additionally, students will develop and implement feature menus and provide work plans to complete mise en place, create and package culinary meals.