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Degrees, Certificates & Minors
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Course Descriptions by Subject

Learning Outcomes

  1. Demonstrate the ability to accurately produce a food production plan, prepare food items, garnish and display items, garnish and display items for small and large volume food production.
  2. Demonstrate the knowledge of food and beverage products, including product identification and specifications.
  3. Develop a menu and select/design the appropriate equipment and facility layout to produce that menu.
  4. Demonstrate advanced level culinary skill by reciting the terminology and techniques and be able to produce 3 different types of end products (examples, brioche braid, chocolate decor, decorated cake, restaurant quality plated meal, plated torte or pastry).