CUUL 2130 Culinary Practicum&Leadership
This course provides students with the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant catering or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant management/on-off premise catering/food service business supervisory training and management training on-off premise catering hotel kitchen organization kitchen management restaurant kitchen systems institutional food systems kitchen departmental responsibilities productivity.