This program’s outcomes are:
- Possess the basic and advanced cooking techniques and food preparation methods needed to secure entry-level employment in professional food preparation.
- Used and actively reinforced food safety protocols, Hazard Analysis Critical Control Point principles, and industry-standard sanitation practices.
- Able to adapt menu items without compromising nutritional value or overall guest experience to accommodate individual dietary preferences or restrictions upon request.
- Demonstrate strong work ethics, effective time management, and excellent interpersonal skills suitable for the culinary environment.
- Understand the management aspects of the kitchen operation, including inventory control, food cost analysis, and team leadership.