Programs

Program Outcomes

Culinary Trades, 10-316-1

After completion of the Culinary Arts Associate Degree, the learner will be able to:

1. Work collaboratively with colleagues to accomplish mission, goals, and objectives.
2. Utilize knife skills to meet industry standards.
3. Be aware of historical professional cooking structure.
4. Be aware of contemporary professional cooking structure.
5. Be proficient in professional cooking techniques.
6. Demonstrate appropriate work ethic through proper conduct and dress.
7. Recognize divergent food cultures.
8. Practice proper state and federal sanitation guidelines.
9. Produce food products in a timely fashion.
10. Perform math functions effectively as it applies to food recipes and formulas.
11. Apply communication skills both in written, electronic, and verbal formats.
12. Be guided by a set of professional ethics, based on the knowledge and understanding of the professional codes such as the American Culinary federation.
13. Demonstrate a commitment to continued professional growth.
14. Respect the importance of diversity in the broadest sense related to food, culture and people.
15. Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.

Culinary Arts and Baking/Pastry Arts Programs will monitor achievement of these outcomes through a variety of mechanisms, such as coursework, comprehensive examinations, portfolios, exit interviews, and surveys of graduates and employers.

Revised 11/11/03

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