Culinary Supervision

Catalog description

This course is designed to give the student an overview of supervision in a culinary setting. Included are leadership and supervision skills, interpersonal skills, motivation, communication, decision-making and training at the first-line supervision level. The duties and responsibilities of supervisors and the role of supervision in a culinary setting and making the transition to supervision are also included. This course is limited to students enrolled in the Culinary Arts Program and/or Hospitality Management.