CMGT 150 — Kitchen Applications and Management
This course introduces students to the field of culinary arts. Students will learn basic fundamentals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an overview of the history and careers within the culinary arts profession. Students will demonstrate proficiency in dry and moist heat cooking methods while producing a variety of food products and applying principles of food handling and preparation. This course is designed to blend culinary theory with management principles and basic supervisory skills. Students will learn such topics as basic kitchen management, planning and organization skills, making personnel decisions, developing management styles, and training and developing kitchen staff.