Module #1 Introduction to Culinary Leadership Overview of the importance of leadership in the culinary industry, course objectives, and expected outcomes.
Module #2 Understanding Your Leadership Style Self-assessment of leadership style, strengths, and weaknesses, and how to adapt to different situations.
Module #3 Effective Communication in the Kitchen Best practices for verbal and non-verbal communication, active listening, and conflict resolution.
Module #4 Building a Strong Team Techniques for recruiting, hiring, and training team members, and strategies for building a positive team culture.
Module #5 Time Management and Prioritization Strategies for managing time effectively, prioritizing tasks, and delegating responsibilities in a fast-paced kitchen environment.
Module #6 Kitchen Operations and Systems Overview of kitchen operations, including menu planning, inventory management, and supply chain logistics.
Module #7 Food Safety and Sanitation Importance of food safety and sanitation, and best practices for maintaining a clean and compliant kitchen environment.
Module #8 Customer Service and Relations Strategies for providing exceptional customer service, building customer loyalty, and managing customer complaints.
Module #9 Marketing and Branding in the Culinary Industry Overview of marketing and branding principles, including social media, menu engineering, and public relations.
Module #10 Financial Management for Culinary Leaders Basic financial concepts, including budgeting, forecasting, and cost control, and their application in the culinary industry.
Module #11 Inventory Management and Control Best practices for managing inventory, including ordering, receiving, and storing products, and minimizing waste and loss.
Module #12 Labor Laws and Regulations Overview of labor laws and regulations, including wage and hour laws, workers compensation, and employee rights.
Module #13 Diversity, Equity, and Inclusion in the Kitchen Importance of creating a inclusive kitchen culture, strategies for promoting diversity and equity, and managing diverse teams.
Module #14 Conflict Resolution and Negotiation Techniques for resolving conflicts, negotiating with suppliers and staff, and finding mutually beneficial solutions.
Module #15 Coaching and Developing Team Members Best practices for coaching and developing team members, including goal-setting, feedback, and performance evaluations.
Module #16 Adapting to Change and Innovation Strategies for staying ahead of industry trends, adapting to change, and driving innovation in the kitchen.
Module #17 Culinary Leadership in a Global Context Overview of the global culinary industry, including international cuisine, cultural differences, and sustainability.
Module #18 Mentorship and Networking Importance of mentorship and networking in the culinary industry, including finding mentors, building relationships, and networking strategies.
Module #19 Menu Planning and Development Strategies for menu planning, including menu engineering, pricing, and menu development for special diets and occasions.
Module #20 Wine and Beverage Management Overview of wine and beverage management, including wine pairing, beer and spirits, and bar operations.
Module #21 Culinary Computing and Technology Overview of culinary computing and technology, including point-of-sale systems, inventory management software, and kitchen automation.
Module #22 Food Safety and Allergens In-depth look at food safety and allergens, including HACCP, foodborne illnesses, and allergen management.
Module #23 Sustainability and Environmental Stewardship Importance of sustainability and environmental stewardship in the culinary industry, including sustainable sourcing, waste reduction, and energy efficiency.
Module #24 Risk Management and Crisis Planning Strategies for risk management and crisis planning, including emergency preparedness, crisis communication, and business continuity planning.
Module #25 Building a Culinary Brand Techniques for building a personal brand, including social media, networking, and thought leadership.
Module #26 Culinary Entrepreneurship Overview of culinary entrepreneurship, including business planning, financing, and launching a culinary venture.
Module #27 Culinary Event Planning and Execution Strategies for planning and executing culinary events, including catering, festivals, and cooking competitions.
Module #28 Mental Health and Wellness in the Kitchen Importance of mental health and wellness in the kitchen, including stress management, self-care, and creating a healthy kitchen culture.
Module #29 Leadership in a Digital Age Overview of digital leadership, including digital communication, online presence, and social media management.
Module #30 Course Wrap-Up & Conclusion Planning next steps in Leadership in the Culinary Industry career
