You are here: Home instructional_framework official_framework Family & Consumer Sciences Culinary Business & Management Principles
Navigation
Log in


Need a new SSL certificate?
 

View Career Major Course

Course Information
Family & Consumer Sciences
FC00115
Culinary Business & Management Principles
65.00
The course will give students an understanding of the business and personal skills needed to be successful in the food service industry. By covering culinary math, management principles, professional development and leadership skills, students will obtain the needed confidence to enter the workforce with both critical and soft skills.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
-Perform basic math functions.
-Calculate food, beverage, and percentages.
-Calculate labor costs and percentages.
-Demonstrate processes of recipe yield adjustment.
-Demonstrate the process of recipe costing.
-Determine selling price of menu items.
-Calculate payroll tax, tip credit, and other employee-related tax computations.
-Discuss a financial statement for a food service operation.
-Perform calculations using current technology (computers, calculators, equipment, POS).
-Outline the procedure for writing a standardized recipe.
-Prepare written requisitions for recipe.
-Describe process of management through effective communications skills.
-Summarize leadership styles and analyze when each is most appropriate.
-Outline the supervisor's role in decision-making, problem solving and delegation of duties.
-Explain the role of job descriptions and specifications and develop written examples.
-Perform mock interviews, prepare resumes, job applications and cover letters.
-Describe procedures of new employee orientation.
-Compare training methods; construct an effective employee training program to include follow-up training and cross training.
-Analyze types and methods of employee evaluation.
-Describe necessity of change and ways of implementing change with the least employee resistance.
-Evaluate methods of conflict resolution and grievance procedures (union/non-union).
-Identify reasons for disciplinary problems and discuss the supervisor's role in handling them.
-Describe the procedure for terminating employees.
-Analyze motivational techniques/problems; discuss procedures for attitude changes.
-Analyze ways of dealing with stress in the workplace.
-Discuss time management and other organizational management techniques.
-Discuss legal issues related to managerial decisions sexual harassment, discrimination, violence/anger and unemployment compensation).
Culinary Arts Access - ACF/NOCTI

http://www.nocti.org/
American Culinary Foundation (Culinary Concepts)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services