CULN2222 – Production and Planning Supervision Lab pdf

Credits: 6 (2/4/0)
Description: This course provides the practical application of the principles of supervision that are part of a chef's daily routine. It includes application of learned skills in the areas of production, supervising, menu writing, purchasing, storeroom operation and merchandising.
Prerequisites: CULN1102 AND CULN1120 AND CULN1104
Corequisites: (None)
  1. Exhibit safety and sanitation standards.
  2. Display professionalism.
  3. Monitor and enforce safety and sanitation standards.
  4. Recall menu writing standards.
  5. Write weekly menu.
  6. Merchandise weekly menu.
  7. Determine food inventory/purchasing needs.
  8. Organize and incorporate force issue items.
  9. Determine leftover usage.
  10. Order food supplies.
  11. Order bakery supplies.
  12. Receive food purveyor deliveries.
  13. Inventory food supplies.
  14. Process invoices.
  15. Research new food products.
  16. Write lab production sheets.
  17. Communicate lab production sheets.
  18. Supervise lab production.
  19. Apply supervision techniques.
  20. Identify management problems.
  21. Implement management decisions.
  22. Evaluate application of management decisions.
  23. Display teamwork.
  24. Communicate with supervisory team.
  25. Present supervisory training session.
MnTC goal areas: (N/A)

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