CUL 127 - Lead Line

Credits 3
Brigade system organization kitchen supervisor that develops leadership and teamwork on the line is completed. Responsible for production of all food on the restaurant line, demonstrate the ability to lead and ensure quality, timeliness, correct cooking procedures, attractive and appetizing presentations. Develop menu concepts, mise en place, costing and presentation of daily specials, emphasize consistency, time constraints, organization, coordination between hot and cold line as well as front and back of the house staff.

Course Outcomes

Supervise and direct cooking procedures in a la carte service area.
Function as a direct line supervisor; developing techniques of leadership and responsibility within a team environment.
Manage the flow of service between and kitchen and dining room.
Prepare and participate in production of student lunch.