Dec 02, 2023  
2023-2024 Academic Catalog 
2023-2024 Academic Catalog
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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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