Upon graduation, students will be able to:
- Promote respect and passion for the hospitality profession as well as pride and ethical behavior for an industry based in customer service.
- Apply fundamental cooking techniques to a wide variety of fruits, vegetables, meats and seafood.
- Identify the fundamentals of flavor profiles and apply to the creation of classic and modern cuisines.
- Integrate food safety, cost controls and nutritional concepts in a professional food service operation.