Culinary Arts Program graduates will
- Understand the techniques and skills necessary for the preparation and service of quality foods in a professional setting.
- Demonstrate the ability to prepare and serve foods typical of all types of food service facilities.
- Become aware of the many career possibilities in the Culinary, Baking & Hospitality field and develop the skills necessary for employment.
- Demonstrate the ability to apply basic accounting skills to Culinary and/or Baking industry applications.
- Demonstrate the ability to analyze legal consequences that may arise from a management standpoint.
- Demonstrate the ability to use, purchase, and inventory information by planning menus for various types of dining while taking into consideration all aspects of basic menu planning including current nutritional trends.
- Demonstrate the ability to work well with personnel from both the front and back of the house.
- Demonstrate an understanding of the various types of table service by preparing foods appropriate to each type of service.
- Demonstrate professionalism and leading by example when working with others.
- Demonstrate the abilities to convert recipe quantities, use standard weights and measures correctly and to write and follow standard recipe procedures.
- Utilize all large and small equipment in commercial kitchens and bakeshops correctly and safely.
- Practice safe food handling and storage techniques while maintaining good personal hygiene and facilities.
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
David Kramer, Chair, Associate Professor, Culinary, Baking and Pastry Arts, (630) 942-2868
Tim Meyers, Chair, Professor, Culinary, Baking and Pastry Arts, (630) 942-3223
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048