Culinary Arts

Overview

First Year

Second Year

Program Outcomes

Upon completion of this program, graduates will be prepared to:

• Cook and moist cook: meats, poultry, fish, vegetables, and starch products.
• Demonstrate the ability to fabricate: meat, poultry, and fish.
• Produce clear, cream, puree and other popular soups, the Mother Sauces as well as Sub
  Sauces, compound sauces, and other popular sauces.
• Prepare pates, galantines, sausages, and timbales.
• Use design principles when presenting food items.
• Demonstrate and understand proper sanitation procedures.
• Identify principles relating to baking ingredients, procedures, and methods.
• Utilize baking equipment and ingredients in the preparation of yeast and quick breads,
  cookies, pies, pastries, puddings, and desserts.
• Create a menu and set up food service controls.
• Design a restaurant based on a student-designed menu.
• Demonstrate the cooking principles and ingredients used in the preparation of
  European and selected Asian countries.
• Create, organize, and execute buffet menus.
• Demonstrate the ability to understand and utilize proper nutritional guidelines in the
  design and production of menu items.
• Produce accurate food computations and demonstrate an understanding of weights and
  measure.
• Construct and organize an inventory program.
• Demonstrate an understanding of restaurant laws and codes.
• Demonstrate proper table service techniques.
• Demonstrate effective college-level communication skills in both written and verbal
  form.
• Demonstrate organizational and critical thinking skills for effective communication.