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Program Goals

Hospitality Education Heritage Restaurant

Program Goals:
Culinary Arts | Culinary Management | Baking and Pastry Arts

Program Goals of Culinary Arts

  1. Demonstrate the understanding for the preparation of fine restaurant foods using all of the cooking procedures available in commercial kitchens.
  2. Demonstrate the ability to prepare breads and pastries, desserts, appetizers, soups and entrees.
  3. Demonstrate an ability to fabricate and portion meats, poultry and seafood.
  4. Acquire skill in using small and large commercial kitchen equipment.
  5. Observe appropriate sanitation, personal hygiene and safety procedures.
  6. Demonstrate the ability to convert, weigh and measure quantity recipes accurately.
  7. Plan nutritionally balanced menus with appropriate consistency, texture, flavor and color variations.
  8. Demonstrate the ability to organize an accurate system for cost and portion control.
  9. Keep accurate records of purchases and inventory and learn the principles of food purchasing.
  10. Supervise and lead employees.
  11. Demonstrate an understanding of various types of tableservice.
  12. Acquire skill in the ability to carry out dining room responsibilities.
  13. Develop employability skills appropriate for supervisory or management personnel.
  14. Become cognizant of the opportunities for employment in the culinary field.
  15. Complete general requirements for an Associate of Applied Arts and Sciences degree.

Program Goals of Culinary Management

  1. Demonstrate the management principles involved in the successful operation of a foodservice establishment.
  2. Acquire the skill in the use and maintenance of small and large cooking equipment.
  3. Demonstrate a basic understanding of the use and application of computers in the foodservice industry.
  4. Apply marketing principles to increase sales in a foodservice operation.
  5. Understand and be able to apply the principles involved in the preparation of meat, fish, poultry, breads, pastries, desserts, appetizers, salads, soups, vegetables, eggs and cheese.
  6. Understand and be able to apply the principles involved in beverage management including purchasing, inventory, preparation and control of wines, beers, spirits, teas, coffees, and waters.
  7. Develop employability skills appropriate for supervisory or management personnel.
  8. Plan nutritionally balanced menus with appropriate textures, colors and flavors.
  9. Demonstrate an ability to keep accurate records of purchases, sales and inventory.
  10. Identify and apply fundamentals of supervision and management.
  11. Demonstrate the ability to convert, weigh and measure quantity recipes accurately.
  12. Understand and be able to apply the principles involved in the financial analysis of a foodservice operation, including food, beverage and labor cost control.
  13. Identify the opportunities for employment in the field of hospitality.
  14. Complete general requirements for an Associate of Applied Arts and Sciences degree.
  15. Develop a realistic career path based upon present employment opportunities in the foodservice industry.
  16. Practice appropriate sanitation, personal hygiene and safety procedures.

Program Goals of Baking and Pastry Arts

  1. Demonstrate the ability to operate small and large commercial bakery equipment.
  2. Apply methods for the control of food and labor costs.
  3. Observe appropriate sanitation, personal hygiene and safety procedures.
  4. Convert, weigh and measure quantity formulas accurately.
  5. Prepare accurate records of product inventory and production.
  6. Demonstrate the principles of deli-bakery merchandising and sales, and the ability to market a hospitality business.
  7. Apply the requirements of food product packaging and labeling.
  8. Develop employability skills appropriate for supervisory or management personnel.
  9. Demonstrate the ability to prepare rolls, breads, cookies and muffins using both scratch methods and prepared products.
  10. Demonstrate the ability to prepare pastries, cakes, tortes and pies.
  11. Demonstrate the ability to prepare products from sugar and chocolate.
  12. Demonstrate the ability to decorate various cakes and tortes using hand and mechanical methods.
  13. Be sufficiently prepared for employment in the bakery and pastry field.

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