Overview and Award Outcomes
Overview
The Culinary Entrepreneur A.A.S. degree prepares individuals for career opportunities in restaurants, institutional food service facilities, food trucks, and other entrepreneur opportunities. Culinary responsibilities include menu planning, purchasing food, equipment, and supplies, selecting, and developing recipes, selecting and using various food preparation methods and techniques. Entrepreneur training will provide students with the innovation, management, marketing, communication and financial skills required to successfully start and run a culinary business. The program gives students a basic background in the theory, process and practice of culinary entrepreneurship. Courses for the program are delivered in a mix of classroom and online formats.
Award Outcomes
- Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations
- Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations
- Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to accepted professional standards
- Demonstrate interpersonal and team building skills
- Demonstrate oral and written communications skills
- Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry
- Create a professional career plan utilizing portfolio format
- Demonstrate innovative thinking in the development of culinary business models, products and services
- Apply operations concepts to solving business problems