CULN 1300 Culinary Management
Course Information
| Course Number | CULN 1300 |
|---|---|
| Course Title | Culinary Management |
| Description | Students will learn of various management topics including: leadership, training, motivation, delegation, hiring, problem solving, and conflict resolution. Students will learn information and skills necessary to analyze and improve profitability. Other topics covered are income statements, forecasting sales, labor and food costs. They will also learn about the cycle of food purchasing. (Prerequisite: CULN 1100) |
| Total Credits | 4 |
| Total Hours | 64 |
| Instruction Type | Credits and Hours |
|---|---|
| Lecture | 4 Credits, 64 Hours |
Pre/Corequisites
Prerequisite: CULN 1100
Institutional Core Competencies
- Cultural Competence - Students will be able to demonstrate an attitude of personal curiosity, a rising knowledge of cultures, and an evolving range of skills for living and working among others with other worldviews and ways of life.
- Communication - Students will be able to demonstrate appropriate and effective interactions with others to achieve their personal, academic, and professional objectives.
- Civic Engagement and Social Responsibility - Students will be able to demonstrate the ability to engage in the social responsibilities expected of a community member.
- Critical and Creative Thinking - Students will be able to demonstrate purposeful thinking with the goal of using a creative process for developing and building upon ideas and/or the goal of using a critical process for the analyzing and evaluating of ideas.
Course Competencies
- Decribe supervisory role
- Decribe training components
- Decribe employee relation methods
- Identify federal, state, and local laws
- Implement standard operating business procedures
- Develop employee schedules
- Construct a production plan
- Define hiring techniques
- Demonstrate food costing methods
- Analyze labor costs
- Decribe purchasing systems
- Identify receiving systems
- Compare inventory control measures
- Evaluate food product quality
- Decribe food equipment specifications
SCC Accessibility Statement
South Central College strives to make all learning experiences as accessible as possible. If you have a disability and need accommodations for access to this class, contact the Academic Support Center to request and discuss accommodations.
North Mankato: Room B-132, (507) 389-7222; Faribault: Room A-116, (507) 332-7222.
Additional information and forms can be found at: southcentral.edu/disability
This material can be made available in alternative formats by contacting the Academic Support Center at 507-389-7222.