Culinary Program Outcomes
AAS Degree Program Outcomes
Culinary Arts
As a result of completing the Culinary Arts AAS Program, learners will be able to:
Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiently.
Apply 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 Arts
As a result of completing the Baking and Pastry Arts AAS Program, learners will be able to:
Synthesize the process of classical and contemporary baking & pastry techniques.
Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
Use baking and pastry industry-specific equipment.
Apply diligent food and beverage management, leadership, customer service, and interpersonal skills.
Apply rigorous food safety and sanitation practices.
Demonstrate basic measuring, conversion, food costing, and yield management practices.
Use baking & pastry industry-specific communication.
Hospitality Management
As a result of completing the Hospitality Management AAS 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.
Certificate Program Outcomes
Culinary Arts
As a result of completing the Culinary Arts Certificate Program, learners will be able to:
Describe and demonstrate the process of classical and contemporary cooking techniques.
Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
Demonstrate the use of culinary industry-specific equipment.
Apply food and beverage management, leadership, customer service, and interpersonal skills.
Identify and apply food safety and sanitation practices.
Demonstrate basic measuring, conversion, food costing, and yield management practices.
Demonstrate the use of culinary industry-specific communication.
Baking and Pastry Arts
As a result of completing the Baking and Pastry Arts Certificate Program, learners will be able to:
Describe and demonstrate the process of classical and contemporary baking and pastry techniques.
Apply flavor profiling, ingredient selection, nutrition, and presentation principles.
Use baking and pastry industry-specific equipment.
Apply food and beverage management, leadership, customer service, and interpersonal skills.
Apply food safety and sanitation practices.
Demonstrate basic measuring, conversion, food costing, and yield management practices.
Use baking and pastry industry-specific communication.
Hospitality Management
As a result of completing the Hospitality Management Certificate Program, learners will be able to:
Apply management, leadership, and interpersonal skills.
Apply customer service skills.
Demonstrate the use of hospitality industry-specific technologies.
Identify and apply food safety and sanitation practices.
Understand business and financial management.
Demonstrate basic measuring, conversion, food costing, and yield management practices.
Demonstrate the use of hospitality industry-specific communication.
Student Success Measures
2020
|
Graduation Rate % |
Job Placement Rate % |
ACF Eligible |
| AAS Baking & Pastry | 53% | 100% | YES |
| Certificate Baking & Pastry |
NA | NA | NO |
| AAS Culinary Arts | 38% | 100% | YES |
| Certificate Culinary Arts |
NA | NA | NO |