CULA 261 - Culinary Sous Chef

Credit(s): 2

Corequisite(s): CULA 250.
This course integrates fundamental skills in culinary and supervisory competencies and applies them to real life applications. (Fall Semester)

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

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.