Culinary Arts Technology
Mission & Objectives
Mission
Providing aspiring culinarians with professional skills in leadership, supervision, and culinary preparation to obtain successful careers in the hospitality industry while emphasizing production management, showmanship, and guest service.
Objectives
- Establish and maintain high standards of sanitation; demonstrate working knowledge of HACCP guidelines and applications
- Describe the physiological effects of food on the human body
- Exhibit nutritional awareness and implement food-for-life principles
- Plan menus; purchase, cost, and price product for profit
- Demonstrate a solid foundation of techniques for food preparation, presentation, and service including competence in baking, line cooking, classical cuisine, and garde manger, specifically, those competencies required for ACF Certified Cook certification eligibility
- Use problem solving techniques in maintaining kitchen morale and building a team spirit
- Plan and cater events
- Conform to professional standards in personal appearance
- Demonstrate appropriate work ethic attitudes to include punctuality and professional business communication standards and expectations
- Identify and describe the equipment available in the marketplace and plan its arrangement, operation, and maintenance for efficiency and safety
- Conform to established codes of ethics and demonstrate a responsible attitude to the culinary arts profession
- Demonstrate philosophical and practical application of ethics as a worker and supervisor in a daily work environment
- Demonstrate display techniques as they apply to hot and cold buffet presentations
- Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
- Fabricate and process meats, seafood, and wild game
- Demonstrate appropriate purchasing, preparation, and presentation techniques designed to maximize guest satisfaction and financial profitability
- Demonstrate knowledge and application of food and cultures of Regional American and International cuisine
- Gain taste distinction through analysis of food and sensory perceptions
- Recognize, differentiate among, and critique customer service philosophies and identify the subtleties in the service of food and wine that distinguishes a high quality dining experience, commensurate with target market expectations
