Culinary Arts - Outcomes

Students who successfully complete this program will be able to:

  • demonstrate basic knife skills as well as describe the French terminology of each knife cut; 
  • prepare stocks, sauces, soups from fundamental ingredients following industry practice; 
  • demonstrate using procedures and terminology in creating recipes from basic ingredients; 
  • produce several regional ethnic dishes from within the United States and internationally; 
  • demonstrate the use of the different pieces of equipment in the kitchen; 
  • demonstrate different cooking techniques such as sautéing, roasting, grilling, boiling, steaming, braising; 
  • be hired from entry-level to sous-chef positions in larger restaurants; 
  • be able to manage a fully functioning kitchen as a culinary cook in smaller establishments; 
  • establish cost and purchasing controls in food management; 
  • apply hospitality laws to any kitchen/dining service venue