This degree is a quality professional program for students wishing to enter and/or advance in the field of arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery. aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.
This program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). P.O. Box 400. Oxford, MD 21654, telephone: (410) 226-5527. emails: firstname.lastname@example.org or email@example.com. Also accredited by the American Culinary Federation (ACF), 180 Center Place Way. St. Augustine, FL 32095, (904) 824-4468 I (800) 624-9458 . Fax: (904) 940-0741 , www.acfchefs.org.
STUDENT LEARNING OUTCOMES
Prepare recipes using basic cooking and baking techniques.
Combine management skills with pastry skills to achieve a profit in a retail bakery.
Determine how to handle various types of food in order to prevent foodborne illness.
Evaluate products that use advanced techniques including cakes, pastries, chocolate work, specialty breads, sugar arts, and plated desserts.