Culinary Arts

More

To be a successful chef or manager in today’s complex and competitive industry, you must demonstrate an array of management concepts, food preparation skills and guest satisfaction techniques. A unique aspect of the RLC Culinary Arts program is not only the knowledge you receive but also a chance to build the fundamental skills which are vitally important. Two fully stocked and equipped kitchen laboratories enable students to develop professional cooking techniques which are critical for a successful career.

Program Outcomes

Culinary Arts

1. Exhibit leadership and effective skills while working with individuals and within a team.
2. Demonstrate proficiency with the use of various pieces of commercial kitchen equipment.
3. Demonstrate proficiency in core fundamentals, classical cooking methods and classical baking methods.
4. Analyze and adjust flavor profiles by applying techniques and methodologies to achieve desired quality of product.
5. Apply the fundamentals of management in a food service operation.
6. Apply mathematical and scientific concepts within the culinary arts.
7. Demonstrate a professional demeanor and positive work ethic whether working individually or as part of a team.
8. Demonstrate knowledge of established standards of sanitation and kitchen safety by following nationally standardized industry policies and procedures.

Baking

1. Analyze and adjust flavor profiles by applying techniques and methodologies to achieve desired quality of product.
2. Apply appropriate mathematical concepts necessary for the baking process.
3. Demonstrate proficiency with the use of various pieces of commercial kitchen equipment.
4. Exhibit leadership and effective skills while working with individuals and within a team.