Culinary Arts ATC

Upon completion of this program, students will be able to:

1. Apply fundamentals and advanced skills to charcuterie, curing, classical sauce, soups and stocks, farinaceous foods, classical cookery techniques in international cuisine, American regional cuisines, define product specifications, and food and beverage service.

2. Plan, prepare, and cook foods ala carte and buffet style consistently in a visually appealing manner while maintaining taste, nutritive value, flavor, and texture in classical and contemporary cooking methods.

3. Correctly prepare a variety of classical breads, artisan breads, classical pastry items, and desserts with the ability to correctly evaluate finished products for proper texture, color, palatability, shape, and doneness.

4. Demonstrate knowledge of laws, rules, regulations, and procedures governing food and beverage operations.

5. Analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation.

6. Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles; marketing, public and customer relations; supervisory skills and entrepreneurial skills.