This program provides students with the knowledge and skills needed for an entry-level position in the culinary industry. Students acquire hands-on training as they cook a variety of cultural foods.
Identify and utilize proper food and beverage preparation and service practices to operate a food service facility that also meets industry standards for safety, cleanliness and sanitation;
Describe and employ appropriate management practices to manage multiple facets of a food service facility;
Develop a comprehensive marketing plan for a food service facility;
Apply procurement/inventory procedures and purchasing/cost controls to the operation of a food service facility; and
Create and serve a variety of cuisines typically found in a food service facility in a team environment.
