Culinary Arts, AAS

Students will apply food safety and sanitation principles, including ServSafe standards and HACCP procedures, to maintain safe and sanitary foodservice operations.

Students will execute fundamental and advanced culinary techniques, including knife skills, butchery, fabrication, and varied cooking methods to prepare a diverse range of dishes.

Students will apply baking and pastry techniques using specialized equipment to produce a variety of baked goods and desserts, demonstrating knowledge of ingredient functions and recipe standardization.

Students will develop and analyze menus for diverse foodservice operations, incorporating recipe standardization, portion control, and cost analysis for food, beverage, and labor.

Students will analyze and apply the history, culture, ingredients, and flavor profiles of global and regional cuisines in food preparation and menu design.

Students will apply principles of foodservice operations and management, including menu planning, costing, purchasing, scheduling, event coordination, and front-of house service across various foodservice environments.

Students will demonstrate professionalism, effective communication, ethical behavior, and respect for diversity in the culinary workplace.

Students will evaluate food products, techniques, and operational challenges, applying critical thinking and problem-solving skills to enhance quality, efficiency, and creativity in professional kitchens.