Maricopa Community Colleges  CUL245   20054-99999 
Official Course Description: MCCCD Approval: 11/23/04
CUL245 20054-99999 L+L 2 Credit(s) 2 Period(s)
Professional Kitchen Management Techniques
Theory and practice of the key elements of kitchen leadership. Emphasis on identifying leadership and communication skills, understanding employment laws, establishing performance criteria, developing accountability, utilizing motivational procedures and training practices, controlling labor and food costs, maintaining guest satisfaction and bottom line profits. Prerequisites: CUL240 or industry equivalent.
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MCCCD Official Course Competencies:
 
CUL245   20054-99999 Professional Kitchen Management Techniques
1. Identify best practices in leadership performance. (I)
2. Define kitchen communication requirements. (II)
3. Describe regulatory laws and practices. (III)
4. Identify training practices and motivational procedures. (IV)
5. Develop performance and accountability criteria. (V)
6. Identify labor and food cost control practices. (VI)
7. Describe requirements for guest satisfaction. (VII)
8. Identify best practices in management responsibility for bottom line profits. (VIII)
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MCCCD Official Course Outline:
 
CUL245   20054-99999 Professional Kitchen Management Techniques
    I. The Role of the Chef
        A. Blending core principles, technology and innovation
        B. Manager, leader, teacher and mentor
      II. Kitchen Hierarchies, Duties and Responsibilities
          A. Establishing and enforcing practical rules and regulations
          B. Communication upward and downward
          C. Time management
        III. Regulations for Americans with Disabilities Act (ADA), Federal and State Employment, Payroll and Liabilities
            A. ADA rules and regulations
            B. Employment laws
            C. Federal and state issues
            D. Health department regulations
            E. Other liability laws
          IV. Hiring and Training
              A. Hiring practices and legal issues
              B. Training programs
              C. Motivational programs
            V. Performance Criteria
                A. Evaluations
                B. Accountability standards
                C. Making corporate match reality
              VI. Understanding Labor and Food Costs
                  A. Scheduling
                  B. Purchasing
                VII. Guest Satisfaction
                    A. Philosophy of the kitchen
                    B. Shared responsibilities
                  VIII. Managing Profits and Loss ( P and L)
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