CULAP 114 - Culinary Arts Apprenticeship - Supervisory Management

3 Credits
To prepare the apprentice for the transition of employee to supervisor. To evaluate styles of leadership in the industry and develop skills in human relations and personnel management to include; conflict resolution, types of stress and legal concerns in the kitchen. Motivational techniques and communications skills will be discussed.

Course Outcomes

Describe process of management through effective communication skills and interpersonal relationships.
Identify the difference between a manager and a leader and describe the qualities of each.
Summarize leadership styles and analyze when each is most appropriate.
Describe the supervisor’s role in decision-making, problem solving and delegation of duties.
Describe the characteristics of a job description and develop a written example with job specifications.
Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.
Assess and evaluate methods of conflict resolution and grievance procedures (union/non-union) when it comes to problem solving.
Identify types of stress found in the workplace and analyze positive ways of dealing with it.
Explain the importance of time management and give examples to include other organizational management techniques that provide labor cost effectiveness.
Discuss state and federal employment laws as they pertain to legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).
Explain the purpose of a mission and vision statement and how they are used in organizational management.
Describe the process of hiring, training, disciplining and/or firing an employee based on human resources, state and federal laws that affect these processes.