CAM 320 Culinary Management
Hours: 36 hours LEC
The course is designed to introduce students to the manager's role in organizing, planning, and control of production for a culinary operation. Topics may include menu planning and pricing, scheduling of staff and production, portion and temperature control, recipe standardization and scaling, and elements of culinary layout and design.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)