Overview and Award Outcomes
Overview
Completion of this certificate will prepare students who are primarily interested in obtaining leadership and management skills essential in the food service industry. Areas of study will include, but are not limited to: menu planning; purchasing food, equipment, and supplies; selecting and developing recipes; selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to: financial planning; human resource development; employee training; and employee supervision.
Award Outcomes
- Prepare high quality food in a cost effective and efficient manner as utilized in professional food service 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 American Culinary Federation accepted professional standards
- Apply mathematical, reading, and communication skills essential to the food service industry
- Practice positive human relationship skills with the diverse population of the hospitality industry employees and guests