CUL130 — Sous Chef
CUL 130 - Sous Chef CUL 130 - Sous Chef 3 Total Credits Students function as the direct kitchen supervisor, developing leadership and teamwork skills while responsible for all kitchen production. Emphasis is on daily assignments, production sheets, menu planning, and product utilization. Hands-on food demonstrations to junior students and in coordination of station production are completed daily. The responsibility of overseeing all functions of production in the kitchen and service areas is graded upon the instructor’s criteria and current industry standards. 0 or higher Course
Prerequisites: CUL105