The
Culinary Technology Curriculum provides specific training required to
prepare students to assume positions as trained culinary professionals
in a variety of food service settings including full service restaurants,
hotels, resorts, clubs, catering operations, contract food service, and
health care facilities.
Course
offerings emphasize practical application, a strong theoretical knowledge
base, professionalism. and provides the critical competencies to successfully
meet industry demands. Courses also include sanitation, food/beverage
service and control, baking, garde manager, American/international cuisines,
food production, and hospitality supervision.
Graduates should qualify for entry level positions, such as line cook,
station chef, and assistant pastry chef. American Culinary Federation
certification is available to graduates. With experience, graduates may
advance to positions such as sous-chef, executive chef, or food service
manager. |
