CUL127 — Lead II
CUL 127 - Lead II CUL 127 - Lead II 3 Total Credits Brigade system organization kitchen supervisor that develops leadership and teamwork on the line is completed. Students will be responsible for production of all food on the restaurant line, demonstrate the ability to lead and ensure quality, timeliness, correct cooking procedures, attractive and appetizing presentations. Develop menu concepts, mise en place, costing and presentation of daily specials; emphasize consistency, time constraints, organization, and coordination between hot and cold lines, as well as front and back of the house staff. 0 or higher Course
Prerequisites: CUL105