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The Culinary Arts Diploma provides specific training required to prepare students to assume positions as trained entry-level culinary professionals in a variety of food service settings through employment at hotels, restaurants, caterers, and institutions. Students will learn the fundamentals of kitchen equipment, tools, basic cooking, baking, menu prep, teamwork, sanitation and safety, food science and nutrition, to meet the current demand for trained professionals. Graduates should qualify for entry-level positions such as line cooks, prep cooks, swing cooks, breakfast cooks, and pantry cooks, and assistant bakers.
Upon successful completion of the Culinary Arts diploma, the graduate should be able to:
- Demonstrate professional conduct and interpersonal communication skills with the public, vendors, and other culinary professionals.
- Understand principles of cookery with emphasis on recipe conversion, measurements, terminology, classical knife cuts, food/equipment handling, soups, sauces and related topics.
- Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
- Utilize foodservice equipment and technology effectively.
- Demonstrate baking and pastry techniques.
- Calculate recipe conversion, measuring, food costing and yield management practices.
- Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.
- Design nutritional menus and apply healthy cooking techniques based upon nutritional guidelines.
- Apply business principles related to human resource management and supervision.