This course is designed to enhance the knowledge, skills and attitude in planning and preparing foods to meet special dietary and cultural needs; designing menus, planning and implementing a food safety program and catering event; and managing a team of cooks for guests. It also includes competencies in developing teams and individuals, applying problem-solving techniques, collecting, analyzing and organizing information, planning and organizing work, conducting assessment, and managing workplace diversity, finances, and quality customer service.
- Teacher: Ricky Mendoza
- Teacher: Jose Mari Jecon Miralo