Upon successful completion of this program, the students will be able to:
Demonstrate hygiene and sanitation standards in a kitchen setting. Describe basic principles of sanitation, safety and procedures to determine and monitor critical control points in a professional foodservice setting.
Demonstrate knowledge of the fundamentals of baking science by preparing a variety of products according to standard recipes using proper hand, tool, and equipment techniques.
Demonstrate the ability to prepare a variety of hot and cold food products according to standard recipes as well as application of basic cooking methods using proper knife, tool, and equipment techniques.
Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations.
Describe and evaluate procedures for proper purchasing, receiving, storage, and control of food and non-food items; apply knowledge of quality standards and regulations to purchasing decisions.
Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service.
Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service.
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