Student Learning Outcomes

Graduates of the associate of applied science degree and diploma programs in Culinary Arts have the skills to complete the following tasks:

• Obtain ServSafe certification from the National Restaurant Association Education Foundation.
• Obtain certified culinarian or pastry certification from the American Culinary Federation.
• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.
• Graduates will demonstrate competency in the use of technologies appropriate to culinary by effectively participating in research and labs.

Graduates of the technical certificate in Catering Specialist will have the skills to complete the following tasks:

• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Graduates will demonstrate competency in the use of technologies appropriate to culinary by effectively participating in research, labs.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Food Production I will have the skills to complete the following tasks:

• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Graduates will demonstrate competency in the use of technologies appropriate to culinary by effectively participating in research, labs.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Culinary Nutrition Assistant will have the skills to complete the following tasks:

• Obtain ServSafe certification from the National Restaurant Association Education Foundation.
• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Baking and Pastry Specialist will have the skills to complete the following tasks:

• Obtain ServSafe certification from the National Restaurant Association Education Foundation.
• Obtain certified pastry culinarian certification from the American Culinary Federation.
• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Prep Cook will have the skills to complete the following tasks:

• Identify and properly use various food service tools and equipment.
• Identify and properly use basic key food ingredients in a production kitchen.
• Graduates will demonstrate competency in the use of technologies appropriate to culinary by effectively participating in research, labs.
• Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.