While the course takes place in a kitchen environment, introducing students
to the inner workings of a foodservice operation is only a small part of
what the course is about. Emphasis throughout the exercise is placed on
teamwork, organization and professionalism.
The course objective is to develop and apply management and supervisory
skills needed in a restaurant or foodservice setting. This includes menu
planning, guest satisfaction, ordering, receiving, scheduling staff and
monitoring cost controls. Emphasis is also placed on safe food handling
skills and ability to demonstrate competence in the operation of foodservice
equipment in a safe and efficient manner. Students are encouraged throughout
the semester to develop and demonstrate leadership and teamwork skills.