CUL 240 - Bakery Sous Chef Lab

• Fulfills Think General Education Requirement

1. Implement a sanitation, cleaning, and maintenance schedule that is based on sanitation and safety guidelines.
2. Students will demonstrate managing capabilities by supervising 2 to 6 people.
3. Students will demonstrate purchasing procedures by evaluating established menus, identify ingredients needed and calculating the amount of goods to purchase.
4. Students will demonstrate knowledge of a purchasing database by accessing data to cost recipes and extend monthly inventory spreadsheets.
5. Students will develop and cost out seasonal menu items, working with local farmers and purveyors to integrate fresh, local and earth-friendly products.
6. Students will develop an understanding of product packaging and purchasing specifications by participating in the purchasing of products for a food service establishment.
7. Students will monitor production storage areas to identify and utilization products in an effort to avoid waste and spoilage.
8. Students will utilize the computer as a management tool in food service operations.
9. Students will demonstrate an understanding of food cost control as it relates to product waste and over production by creating a product usage report and waste report.
10. Students will demonstrate how to calculate the Cost of Goods sold by completing an opening and closing monthly inventory and tracking monthly purchases.
11. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
12. PROGRAM OUTCOME: Identify the role of leadership, including the role in resolving conflict.

1. Safety and sanitation management.
2. Supervisory skill development, with emphasis on communication.
3. Requisitioning.
4. Menu development and cost evaluation for various food service outlets.
5. Inventory procedures.
6. Waste management.
7. Purchasing and receiving by computer.