Students completing this program will:

  • Develop critical thinking skills to address issues in the culinary arts industry

  • Identify, evaluate and utilize effective verbal, nonverbal and written communication skills

  • Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares

  • Explain terms and/or define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms

  • Demonstrate competency of all sanitation procedures necessary in the industry

  • Attain Servsafe Sanitation Certification

  • Apply ethical and professional principles in decision making situations

  • Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism

  • Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development

 

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