CUL 130 - Sous Chef

3 Credits
Students function as the direct kitchen supervisor, developing leadership and teamwork skills while responsible for all kitchen production. Emphasis is on daily assignments, production sheets, menu planning and product utilization. Hands-on food demonstrations to junior students and in coordination of station production are completed daily. The responsibility of overseeing all functions of production in the kitchen and special events is graded upon the instructor’s criteria.

Course Outcomes

Demonstrate techniques of leadership, responsibility and teamwork for production in all areas of the kitchen, to include daily pre- and post-class meetings with students.
Exhibit role model behaviors in sanitation, proper food handling and professionalism.
Monitor time/temp logs and sanitation standards in all areas.
Assist the chef/instructors in daily functions and adjust duties of students as needed to accomplish daily tasks in kitchen.