Credits:
4
This course provides students with the opportunity to cultivate their interpersonal communication and critical thinking skills. Students work in a supervisory role to ensure the kitchen is operating at optimal efficiency. Students utilize developing skills to ensure the operation is adhering to proper cost control principles and following standard kitchen and food safety guidelines. Students will devise work plans to complete mise en place, prepare and package culinary meals. Students will collaborate to develop menu ideas and create recipes to implement during the semester.