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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