Culinary Supervisory Management
Course Outline
Course Fee: $165
ACF Approved CEH: 30 Hours
CBDM Approved Hours: 30 General CE
Subject Area: Supervisory Management
Course Approved by: The American Culinary Federation, Certifying Board for Dietary Managers
Mandatory Course: Required for all initial ACF Cook and Chef Certification levels (CFC, CFPC excluded)
Instructor: Amber Johnson
The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and available through the course dashboard for this course.
Introduction/Course Description:
Among all other things (fancy cook, creative artist, flavor conductor, menu planner, etc.), the modern Chef is also expected to be a human resource specialist. And in taking on this role, the Chef is now responsible for having well-honed supervisory skills. The modern kitchen has become a very complex place, and requires a new level of awareness and personnel management that stretches beyond traditional culinary skills. The main objective of this course is to provide you with the critical information you need in order to learn the traits needed to manage today's kitchen(s), making yourself even more valuable to your organization and employees as well.
Course Objectives/Program Outline
Module One-The Role of Supervision Management
Learning Objectives:
- Define supervision as it relates to accomplishing food service tasks through a dedicated and motivated work force.
- Define management as it relates to directing the consistent delivery of food service tasks with quality as a standard goal.
- Explain the concept of supervision management which shares responsibilities between the management of business and people.
- Develop a strategy to motivate your employees by enabling them to control their own success.
- Learn to set measurable and obtainable goals that can lead people to success.
- Establish policies for establishing, measuring and maintaining quality standards for food service.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Two-An Evolution in People Skills
Learning Objectives:
- Describe how the chef's role has changed over the past century from one of fancy cook to kitchen manager.
- Describe some of the human relations issues facing the food service industry today.
- Discuss the evolution of management styles and practices as the demographics of America's workforce continues to change.
- Explain the main tenets behind W. Edward Deming's Total Quality Management as they relate to people skills and customer relations.
- Discuss the ideology of Team Management, and apply its concepts to your operation.
- Evaluate how developing partnerships between employee and employer can aid in the retention of employees.
Project 1: Industry Changes
Quiz: Multiple-choice questions that pertain to objectives above.
Module Three-Developing a Quality Workplace
Learning Objectives:
- Design a plan to ensure a quality working environment as defined by the employees.
- Describe a plan to recruit, train and retain quality employees.
- Write winning job descriptions that clearly define responsibilities and roles.
- Define the "winning concept" as it applies to professional food service and describe a winning strategy that can be applied to all types of operations.
- Evaluate the benefits of hiring and retaining a diverse group of workers.
Project 2: What Defines a Quality Workplace?
Quiz: Multiple-choice questions that pertain to objectives above.
Module Four-Patterns in Communication
Learning Objectives:
- Describe the importance of proper communication.
- Identify the various types of communication delivery methods.
- Discuss the process of communicating.
- Describe the importance and proper techniques associated with good listening skills.
- Assess the difficulties associated with improper communications from supervisors and coworkers.
- Evaluate assertive communication skills for supervisory managers.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Five-Leadership
Learning Objectives:
- Define leadership and its role in quality production and service.
- Describe various leadership styles and their potential influence on people and production.
- Evaluate effective leadership skills which may be innate, but can also be studied, learned and mastered through practice.
- Discuss Dale Carnegie's approach to influencing people.
- Explore ways to build leadership abilities in others.
Project 3: Exploring Leadership Traits
Quiz: Multiple-choice questions that pertain to objectives above.
Module Six-Legal Issues in Supervision
Learning Objectives:
- List the changes in public opinion regarding individual rights of workers and the responsibility of management to ensure a safe and fair working environment.
- Describe what is meant by Equal Employment Opportunities (EEO) and Affirmative Action (AA).
- Discuss the American's with Disabilities Act and the demands it places on the food service and hospitality industries.
- Evaluate the issues related to the HIV virus or AIDS.
- Develop a substance abuse policy for the workplace.
- Develop a policy to protect employees from harassment by fellow workers and supervisors.
Quiz: Multiple-choice questions that pertain to objectives above.
Final Exam
Multiple choice questions taken from each module
Final Learning Statement
Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 2-3 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:
- What are the major concepts of the course that you have learned?
- What new professional language have you acquired relating to the topic?
- Thinking back to your project reflections, were you surprised at the outcomes?
- What new resources did you find in the study of the content?
- As a chef/food service professional, what new concepts will you now integrate into your work?
- Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion
The following are the general course requirements for issuing a certificate of completion for this course:
- Student must receive 80% or better on each module quiz as well as the final exam
- Student must complete all course projects as outlined within the course
- Student must complete a Final Learning Statement at the end of this course
