Culinary Arts, Certificate of Achievement - Major #5687
This certificate is designed to prepare students for management positions in food service. Learning Outcome(s): 1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system. 2. Demonstrate proper meal service and plate presentation. 3. Use mathematical formulas to manage cost control in food service delivery. 4. Demonstrate quantity food preparation techniques. 5. Apply different management theories and styles of leadership in the management of a food service establishment. 6. Prepare a multi-course meal demonstrating proper knife skills, food safety, and proper cooking techniques.