Culinary Skills & Management Program Outcomes

Program Outcomes

   
CULINARY SKILLS AND MANAGEMENT – ASSOCIATE OF APPLIED SCIENCE & CERTIFICATE

PROGRAM LEARNING OUTCOMES:

  1. Demonstrate a broad understanding of global styles of food preparation within a commercial kitchen setting.
  2. Prepare and demonstrate understanding of the menu and its significance in food service.
  3. Demonstrate understanding of food sanitation and apply to Federal Standards.
  4. Demonstrate understanding of various cooking techniques and procedures available in commercial kitchens.
  5. Accurately weigh, measure, and convert quantities and amounts within recipes.
  6. Prepare assorted breads, pastries, desserts, appetizers, soups and entrees.
  7. Demonstrate understanding of beverage service in the hospitality industry.
  8. Demonstrate understanding of sauce and condiment application.
  9. Demonstrate understanding of garnishing used in contemporary food preparation.
  10. Skillfully function in the role of server and understand appropriate types of tableservice.
  11. Demonstrate food service management techniques including cost and portion control in a global diverse food service industry.
  12. Demonstrate understanding of current trends in Food Service industry.
  13. Demonstrate professionalism and commitment to the Food Service industry.

 

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