Culinary Arts Management
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Goal
GOAL 1 Graduates will have basic culinary math knowledge in order to perform calculations necessary in the industry.
Learning Outcomes
1. Students will be able to demonstrate proficiency in recipe adjustment.
2. Students will be able to demonstrate proficiency in recipe costing.
2. Students will be able to demonstrate proficiency in recipe costing.
Goal
GOAL 2 Graduates of the program will demonstrate application of skills of basic culinary and bakeshop principles.
Learning Outcomes
1. Students will apply basic culinary skills and techniques.
2. Students will apply basic baking skills and techniques.
2. Students will apply basic baking skills and techniques.
Goal
GOAL 3 Graduates will model professional behaviors appropriate for an entry level culinarian.
Learning Outcomes
1. Students will demonstrate cooperative learning and engagement when working with their peers on group projects.
2. Students will demonstrate professional demeanor by following the Culinary Arts Policies and Procedures in regards to uniforms and grooming guidelines.
2. Students will demonstrate professional demeanor by following the Culinary Arts Policies and Procedures in regards to uniforms and grooming guidelines.