Culinary Arts: Certificate of Achievement

Description

Requires two semesters to complete. Students acquire a solid foundation in cooking principles and develop fundamental food preparation skills. The goal of this program is to develop an employee able to work in a variety of entry-level job stations in a commercial kitchen.

Program Learning Outcomes

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

• Demonstrate professionalism in dress, grooming, attitude, and workplace behavior that reflect standards expected of culinary and hospitality employees.
• 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.