Principles of Culinary Leadership

Familiarizes the student with principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities.Emphasis will be placed on real-life concepts, personal skill development, applied knowledge, and managing human resources.Course content is intended to help leaders, managers, and supervisors deal with a dramatically changing workplace that is affected by technology changes, a more competitive and global market place, corporate restructuring, and the changing nature of work and the workforce.Topics include:Leadership Principles, Leadership Relative to the Function of Management; Decision Making Process; Building and Effect Organizational Culture; Human Resource Management; and Delegating Management, Organization, and Control.

Required textbooks and materials:

• The Professional Kitchen Manager, ISBN 978-0-13-139174-1, $122.20
• ONE-TIME PURCHASE: Chef’s Uniform, $72.50
• ONE-TIME PURCHASE: Equipment, $8.60