Lecture, demonstration, and hands-on production of forcemeats, pates, terrines, sausage, and other charcuterie items. Recommended CA 113. Basic principles of effective supervision, including human relations, motivation, communications, proper training principles, interviewing, staffing, and discipline are covered. Stewardship functions and responsibilities of personnel scheduling, cleaning scheduling, and purchasing. Study of terms, attributes, and the mechanics of language for logical thinking, speaking and writing.
Training includes an introduction to inference using both verbal and symbolic techniques.
Industrial applications include organization and delivery of technical reports in written and oral forms, and business correspondence. Daily hands-on lab experience affords students an opportunity to practice theory gained in lecture classes. Students rotate through kitchen, dining room, and bakery lab positions on a weekly basis. Management concepts and specific techniques in purchasing commodities essential in hospitality operations. Explores the history and preparation of American specialties.