Course: Culinary Leadership
Catalog Number: 10316132
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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.