The program curriculum covers all aspects of fundamental food preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, dining room service and more. Related instruction gives emphasis to management techniques, including inventory control, culinary mathematics, personnel and business management, bookkeeping, accounting and menu planning. General education with coursework in English, math and social science and a 400-hour externship rounds out the program. Opportunities for graduates are wide ranging in all areas of both direct food preparation and related management in the food service field.

Graduation Outcomes

• Demonstrate the proper application of dry, moist and combination cooking methods to a variety of food products and test those products for doneness.
• Demonstrate knife cuts and portion control.
• Demonstrate current food service sanitation procedures.
• Serve food according to professional industry standards.
• Calculate costs and apply procedures in order to run a cost-effective food service establishment.
• Create menus that incorporate menu-planning principles that maximize sales and profits.
• Produce a variety of bakery products using standard baking procedures and evaluate the products based on method, timing, appearance, texture, cell structure and overall eating quality.