Fall 2018 Offerings

Course: Culinary Leadership

Catalog Number: 10316132

Credits: 2.00

Class #Class DatesClass Day(s)Class TimeModeLocation
6091608/31/18-12/21/18F12:00 PM- 1:55 PMSheboygan County

Please note that class schedules are updated daily to reflect changes or additions. Please check back prior to the beginning of the term for the most up-to-date information.

COREQUISITE: 10316123 Menu Planning and Cost Control

Description: ......includes review and application of industry-specific skills needed to master the effective management of a profitable and efficient culinary operation. Includes recipe and product development, menu scripting, time management, principles of leadership, staff motivation, developing a community of excellence, staff scheduling, writing a business plan, developing standard operating procedures, resume and portfolio development, professional development planning, interviewing and public speaking skills.

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