Student Learning Outcomes
See http://ge.artinstitutes.edu/programoffering/2481 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.
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; graduates have at least basic fluency in Spanish as well as English; oral communication skills; report-writing skills; and managerial skills.
2. Problem-solving: Graduates identify and solve problems related to food preparation and menu development; graduates solve problems related to product supply and employee and customer relations.
3. Context: Graduates demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders.
4. Safety and sanitation: Graduates Identify, establish and maintain safety and sanitation procedures which meet industry quality standards.
5. Finance: Graduates demonstrate the ability to analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability.
6. Cooking and cuisines: Graduates prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards.
7. Human Resources: Graduates apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.
8. Business knowledge: Graduates create a business plan for a food service outlet or hospitality company.
9. Professional awareness: Graduates have an understanding of culinary careers and the structure and culture of the culinary field; they understand professional and ethical behavior in the workplace.