Student Learning Outcomes
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1. Communication: Graduates demonstrate effective interpersonal relations in a culinary team. In a commercial setting they can read customer needs and create a clear menu.
2. Problem-solving: Graduates identify and solve problems related to food preparation and menu development
3. Context: Graduates understand their profession in relation to world geography and cultures, legal environment (sanitation, alcohol service), agriculture, biology (nutrition), physiology (taste, effect of alcohol), chemistry, sustainability, research, contemporary movements (organic, vegetarian, locavore).
4. Safety and sanitation: Graduates establish and maintain safety and sanitation procedures.
5. Cooking: Graduates prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.
6. Cuisines: Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards.
7. Business knowledge: Graduates describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing.
8. Finance: Graduates describe the principles of food and beverage management.
9. Professional awareness: Graduates define and articulate the core values of the culinary professional.