Culinary Arts Management

GOAL 1 Graduates of the program will demonstrate appropriate culinary math knowledge in order to perform calculations necessary in the industry.

1. Students will be able to demonstrate proficiency in recipe adjustment.

2. Students will be able to demonstrate proficiency in recipe costing.

GOAL 2 Graduates of the program will demonstrate application of knowledge of culinary arts, baking and pastry, nutrition, and management principles.

1. Students will execute appetizers and entrees using culinary arts principles.

2. Students will produce desserts and pastries using baking and pastry principles.

3. Students will apply nutrition and management principles.

GOAL 3 Graduates of the program will model professional behaviors appropriate for an entry-level culinarian.

1. Students will demonstrate cooperative learning and engagement when working with their peers on group projects.

2. Students will demonstrate professional demeanor by following the Culinary Arts Policies and Procedures in regards to uniforms and grooming guidelines.