Culinary Arts

Upon successful completion of this course, students will be able to:

1. Develop a complete menu for a multi-course meal

2. Practice standard kitchen Safety and Sanitation procedures

3. Prepare food to acceptable industry standard in a professional kitchen setting

4. Operate professional food service equipment

5. Write nutritional analysis for dietary goals

6. Write standard recipes for food service operations

7. Apply cost control principles to menus and recipes

8. Perform the functions of “front of the house” positions

9. Outline the steps for operating a food service business