Students completing this program will:
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Develop critical thinking skills to address issues in the culinary arts industry
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Identify, evaluate and utilize effective verbal, nonverbal and written communication skills
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Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares
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Explain terms and/or define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms
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Demonstrate competency of all sanitation procedures necessary in the industry
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Attain Servsafe Sanitation Certification
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Demonstrate skill needed to serve as manager or chef through practical experience (experiential learning) in The Beacon Café, student café lab
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Apply ethical and professional principles in decision making situations
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Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism
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Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development