CULA 261 - Culinary Sous Chef

• Demonstrate improvement in: speed; equipment and hand tools selection; standard weights and measures knowledge; product identification; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; commercial kitchen safety; work space organization and mise en place.
• Supervise all kitchen sanitary food handling standards.
• Apply savory culinary terminology and advanced cookery methods to event production.
• Write and convert recipes.
• Develop production schedule for kitchen brigade assignments.
• Apply interpersonal skills and team-building exercises in heart of the house.
• Oversee fellow students utilizing hospitality supervision skills.