This program prepares the student for mid-level cook positions and entry chef positions. It combines food industry training and experience with specific interdisciplinary study. The program offers students an opportunity to learn and practice basic and advanced technical skills in food preparation and service, food identification, nutrition, and food and beverage composition. Students will acquire supervisory skills to better utilize human and physical resources in food service operations and will gain experience in proper use and maintenance of professional food service equipment. They will become familiar with the layout and work flow of professional kitchens and develop a sense of professionalism and quality.
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