Culinary Program Outcomes

AAS Degree and Certificate Programs

Culinary Arts

Program Outcomes

As a result of completing the Culinary Arts Program, learners will be able to:

synthesize the process of classical and contemporary cooking techniques and demonstrate proficiently

demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles

demonstrate proficiency in the use of culinary industry-specific equipment

apply diligent food and beverage management, leadership, customer service, and interpersonal skills

identify and apply rigorous food safety and sanitation practices

demonstrate basic measuring, conversion, food costing, and yield management practices

demonstrate proficiency in the use of culinary industry-specific communication

Baking and Pastry

Program Outcomes

As a result of completing the Baking and Pastry Arts Program, learners will be able to:

synthesize the process of classical and contemporary baking & pastry techniques and demonstrate proficiently

demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles

demonstrate proficiency in the use of baking & pastry industry-specific equipment

apply diligent food and beverage management, leadership, customer service, and interpersonal skills

identify and apply rigorous food safety and sanitation practices

demonstrate basic measuring, conversion, food costing, and yield management practices

demonstrate proficiency in the use of baking & pastry industry-specific communication

Hospitality Management

Program Outcomes

As a result of completing the Hospitality Management Program, learners will be able to:

apply diligent management, leadership, and interpersonal skills

apply thorough customer service skills

demonstrate proficiency in the use of hospitality industry-specific technologies

identify and apply rigorous food safety and sanitation practices

understand and demonstrate business and financial management

demonstrate basic measuring, conversion, food costing, and yield management practices

demonstrate proficiency in the use of hospitality industry-specific communication