- Describes and demonstrates the classical and contemporary cooking techniques for both savory and sweet foods.
- Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
- Demonstrates and understands the use of culinary industry-specific equipment.
- Demonstrates basic measuring, conversion, food costing, and yield management practices.
- Performs mathematical computations related to foodservice operations.
- Demonstrates an understanding of food management, leadership, and interpersonal skills.
- Demonstrates familiarity with the organizational structures and basic functions of the kitchen.
- Applies the principles of menu planning and layout to the development of menus for restaurants and catering operations
- Understands the basic components of the Income statement and how they affect the profitability of an operation
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