Degree Outcomes

• Perform the essential principles of a professional work ethic in the field of Culinary Arts.

• Maintain a useful and positive attitude while working as part of a team.

• Demonstrate knowledge of advanced cooking methods and their applications.

• Articulate an understanding of food ingredients, supplies and cost considerations within a commercial foodservice operation.

• Operate and maintain kitchen equipment.

• Demonstrate proficiency in the use of hand tools and knives.

• Articulate an understanding of both nutritional value and sustainability in food selection.

• Demonstrate a professional level of safety, sanitation and organization in the workplace.

• Communicate effectively.

• Think logically and critically.

• Evaluate and process quantitative and symbolic data.

• Accept the time sensitive nature of all things culinary.

• Articulate the role of food in its relationship to personal identity and the understanding of others in a multicultural world.