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Sep 07, 2024
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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.
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