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

2013/2014

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.