If you interested in a career in commercial cookery and hospitality management, the courses you take will have a profound impact on the level of training you receive. The more you learn about kitchen staff management and customer service, the more valuable you will be to any establishment.
A sous chef literally means second in charge. Sous chefs work closely with head chefs in menu planning, creating and maintaining staff positions, and working with other managers when coordinating with dining staff. This position requires a great deal of theoretical cooking knowledge and personnel management.
During a typical two-year hospitality management program, you can expect to learn the following areas on top of your expert cooking knowledge: