Culinary Arts Student Learning Outcomes

A.O.S. Degree Student Learning Outcomes


  • Demonstrate proficiency in classic and contemporary culinary techniques and cooking methods described in the competencies of the American Culinary Federation.
  • Recognize the different culinary techniques and foods served in American and international cuisines.
  • Understands nutrition, food safety, and cost control techniques and their importance in menu planning and successful food services.
  • Understands dining room service options and fundamentals of wine and beverage management.
  • Explain how to keep a business profitable through studies in marketing, computers, management, communications and finance.



B.B.A. Student Learning Outcomes


  • Competence with the above A.O.S. degree student learning outcomes.
  • Compute financial costs/analysis and interpret basic financial records used in the food service industry.
  • Understand the management tools needed for efficient and effective food production.
  • Explore the importance of the menu matching the facilities and equipment available.
  • Demonstrate the managerial and technical skills needed for successful employment in the food service industry.