Culinary Arts Program Outcomes

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  • Students obtaining program certificates in lieu of the degree will be employed in the hospitality industry or closely related field.
  • Students will be able to pass the ServSafe exam given by the National Restaurants Association.
  • Students will demonstrate the ability to plan, write, and execute a complete menu and monitor quality.
  • Students will demonstrate the ability to manage and lead other students by acting as lead cook and sous chef.
  • Student will plan day-to-day operations to run the bistro effectively.
  • Ability to input orders and correct mistakes as needed.
  • Evaluate work quality and generate recommendations for continuous improvement.
  • Work as a team with co-workers to ensure quality and guest services.
  • Pass all required – Food handler cards, Restaurant Management Certificate (NRA) and Accounting Certificate (NRA).
  • Apply problem solving and decision making skills to resolve guest and student complaints.

 

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