3CUL - Culinary Arts, A.A.S

ILO #2, ILO #3, ILO #4

1. Demonstrate proficiency in classic and contemporary culinary techniques needed to produce, present and serve quality food and beverages. ILO: 2, 3, 4

ILO #1, ILO #2, ILO #3, ILO #4, ILO #5

2. Explain and apply concepts in food safety, nutrition, cost control, and sustainability in menu planning and service. 1, 2, 3, 4, 5

ILO #1, ILO #2, ILO #3, ILO #4

3. Employ tools and technology to analyze data, present information, and make business decisions. 1,2,3,4

ILO #1, ILO #3, ILO #4, ILO #5

4. Communicate effectively taking into consideration audience and purpose. 1, 3, 4, 5

ILO #1, ILO #2, ILO #3, ILO #5

5. Explain the social responsibility for creating sustainable food systems and methods to support them in food and beverage operations. 1, 2, 3, 5