Culinary Arts: Associate in Science

Description

This program is designed to provide technical knowledge and basic skills training for students interested in a professional food service career. Program emphasis is on providing students with theoretical knowledge reinforced with "hands-on" training. With job experience, graduates of the program have advanced to chefs, pastry chefs, kitchen managers, restaurant managers, and restaurant owners.

Program Learning Outcomes

Upon completion of the program, students will be able to do the following:

• Demonstrate professionalism in dress and grooming, attitude, and workplace behavior that reflect standards expected of food service industry professionals
• Demonstrate basic principles of sanitation and safety in a food service operation for safe food handling and to protect the health of the consumer.
• Apply mathematical functions related to foodservice operations.
• Use knives, tools, and equipment following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
• Demonstrate a variety of culinary cooking methods and techniques, following established procedures to produce classical, regional and contemporary cuisines.
• Demonstrate fundamental principles, methods, and techniques of baking to prepare a variety of baked goods.
• Demonstrate professional hospitality and service standards to ensure quality guest service.
• Examine a variety of sustainable practices in the culinary industry as a means for controlling operating costs and for being good environmental stewards.
• Examine various management topics as related to foodservice operations.