Program Outcomes:
Immediately perform at entry level in a professional culinary work environment.
Learn and effectively practice basic and advanced baking skills in food preparation and service.
Understand the principles and practice of food safety, sanitation, identification, nutrition, purchasing, and supervisory management in the foodservice industry.
Gain experience in the proper use and maintenance of professional food service equipment.
Demonstrate the knowledge, skills, and professionalism to function effectively in a diverse and global organizational environment.
Gain an appreciation for the history, evolution, and cultural diversity of the baking and pastry arts.