Program Outcomes

Graduates of the Culinary Arts program will:

• Be able to work effectively in commercial food production environments such as restaurants, hotels and resorts, private clubs and institutional foodservice, catering, and other food related businesses.
• Interpret weights and measurements, calculate and execute standard recipes, and understand and implement cost controls and inventories.
• Have knowledge in applied math, communication and human relations, safety and sanitation, industry terminology, interpersonal relationships in the workplace, and leadership skills.
• Have knowledge in all forms of cookery, hot and cold food preparation, dining room service, wine and spirits, storeroom procedures, soups and sauces, and buffet presentations.
• Receive an American Culinary Federation diploma for competition.
• In addition, students may attain an Associates of Applied Science degree.

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