CULA 262 - Service Sous Chef

Credit(s): 2

Prerequisite(s): CULA 261.
This course integrates fundamental skills in service and supervisory competencies and applies them to real life applications. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Employ a working understanding of food service sanitation operational standards.
Demonstrate an increase in: speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; identification of product; achieving and holding foods at correct temperatures; developing an eye for size, scale and accurate portioning; how to operate safely in a commercial kitchen; and organization of work space and mise en place.
Understand and apply guest service standards in supervising front of the house.
Employ savory culinary terminology and advanced cookery comprehension to service sales techniques.
Participate in event and menu development.
Develop beverage program recipes and promotions employing responsible alcohol service.
Write banquet event orders.
Develop production schedule for front of the house event assignments.
Develop staffing guidelines and shift assignments.
Apply interpersonal skills and team-building exercises in front of the house event service.
Apply leadership skills in fostering a guest-centric culture.
Develop emotional intelligence in exercising enlightened hospitality service approach.