The Culinary Arts program provides students with classroom and food service laboratory instruction as well as practical experiences in actual catering functions.
This program prepares its graduates for careers in restaurants, clubs, hotels, catering operations, and institutional food services. Objectives Upon completion of the program, students will be able to
1. Employ sanitation and safety standards for food service operation.
2. Maintain standards of professionalism, including ethical behavior and grooming codes required for the industry.
3. Prepare high quality food products using appropriate ingredients and equipment.
4. Apply nutrition and merchandising principles to menu planning, purchasing, and food production.
5. Perform dining room service and catering functions.
6. Develop a personal philosophy of customer service and hospitality.
7. Display the technical knowledge and skills necessary to move into middle and upper management positions in their field, given the necessary time on the job to build expertise and accumulate experience.
8. Possess lifetime learning, critical thinking and problem solving skills.
9. Be able to communicate correctly and accurately in speech and writing and to reason mathematically.
