This degree is a quality, professional program for students wishing to enter and/or advance in the field of culinary arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery, aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.
STUDENT LEARNING OUTCOMES
- Prepare recipes using basic cooking and baking techniques.
Combine management skills with culinary skills to achieve a profit in a food service operation.
Determine how to handle various types of food in order to prevent foodborne illness.
Evaluate the execution of a menu from ordering to plating.
