- Develop critical thinking skills to address issues in the culinary arts industry.
- Identify, evaluate and utilize effective verbal, nonverbal and written communication skills.
- Explain/Describe/the proper use and maintenance of professional-grade cooking and baking equipment and small-wares.
- Explain terms and/or Define terms associated with culinary arts including sanitation, baking, cooking, restaurant management and customer relation expressions and terms.
- Demonstrate competency of all sanitation procedures necessary in the industry.
- Attain Servsafe Sanitation Certification.
- Demonstrate skill needed to serve as manager or chef, through practical experience (Experiential Learning) in The Heights functioning restaurant and banquet facilities.
- Apply ethical and professional principles in decision making situations.
- Recognize the importance of proper uniforms and impeccable personal hygiene as pertains to sanitation and professionalism.
- Demonstrate an understanding of diversity and multiculturalism in both human relationships and menu development.
- Master business practices as pertains to culinary arts industry.
- Engage with the industry thru experiential learning in co-operative placements where students are able to demonstrate classroom knowledge.
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