This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or food service manager.
P1: Students will demonstrate the ability to interpret how cost of food and labor effect the successful management of a hospitality business.
P2: Students will be able to employ critical thinking skills to follow through with customers, in order to meet customer expectations of service.
P3: Students will be able to facilitate and execute the menu production, the plating and the services of a live event.
P4: Students will be able to work effectively and efficiently as a team, using effective time management decision making skills, and recipe direction.