Culinary Arts Program

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Students will be able to:

  • Develop and follow standardized processes and procedures.
  • Forecast and budget supplies and labor.
  • Demonstrate cost control measures as applied to kitchen operations.
  • Practice appropriate communication skills in operational situations.
  • Relate management responsibilities for the achievement of financial goals.
  • Evaluate the quality of culinary services by applying quality control principles.
  • Apply classical and modern cooking (baking) techniques to a variety of cuisines (products).
  • Demonstrate appropriate sanitation and safety practices in kitchen settings.
  • Demonstrate purchasing practices that meet the goals of the operation.
  • Practice appropriate customer service techniques and practices.

Academic Year




Plan Report


Return to Program Assessment Plans, Reports, and Student Learning Outcomes Homepage

For questions about links, contact Susan Wood.

For questions about plans or reports, contact Kim Seifert.