Program Learning Outcomes

 

1. Manage tasks in a challenging and changing culinary food preparation environment.
2. Demonstrate food safety and sanitation practices throughout the program and in the culinary industry.
3. Perform all forms of cooking methodologies using industry-level skills and knowledge.
4. Apply professional standards and conduct that meet the American Culinary Federation Education Foundation Accrediting Commission requirements.
5. Identify and adjust to workplace differences in order to operate collaboratively and effectively in a food service setting
6. Demonstrate an understanding of scaling and measuring techniques.
7. Apply principles and practices of sustainability in respect of the process and the health of the planet for future generations.