CUUL 2190 Principles of Culinary Leadership

This course familiarizes students with the principles, skills, methods, and behaviors necessary for sound leadership of people in their job responsibilities. The course emphasizes 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 processes; building an effective organizational culture; human resource management; and delegating management, organization, and control.

Must pass with a C or Higher

Prerequisite

None

Corequisite

None