Kitchen Management I
| Course Code | COOK-210 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | Today's foodservice industry faces continuous change in the global marketplace where managers are responsible for the hiring, training, and development of diverse hospitality teams, whose primary responsibility is to exceed the organization's financial goals and operational targets. This course provides students with the essential knowledge, skills, and capabilities of management to pursue employment in today's global culinary operation's management. In this fourteen-week blended course, students develop the necessary managerial expertise and leadership values through a series of faculty-led lectures, case studies, classroom experiential learning activities and online learning. Students will examine administrative roles and responsibilities in the human resource process to include supervision, training, performance, and workplace ethics. Furthermore, students build the essential framework of fundamental managerial concepts and necessary skills applied in future advanced kitchen management studies. Upon successful completion, students will be able to apply their gained knowledge, capabilities, and experience in the day to day operations of the college's Local Café and Restaurant and Event Centre. |