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 pastry skills to achieve a profit in a retail bakery.
Determine how to handle various types of food in order to prevent foodborne illness.
Evaluate products that use advanced techniques including cakes, pastries, chocolate work, specialty breads, sugar arts, and plated desserts.
