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School of Business, Arts & Sciences

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Mission

Providing aspiring culinarians with professional skills in leadership, supervision, and culinary preparation to obtain successful careers in the hospitality industry while emphasizing production management, showmanship, and guest service.

Objectives

Program Goals

A graduate of this major should be able to:
  • demonstrate culinary theory through execution of food preparation techniques, artistry, and creativity.
  • identify and produce classical, American regional, and international cuisines, incorporating sustainability concepts.
  • establish, encourage, and maintain personal and professional attitudes and appearance standards.
  • maintain industry standards of sanitation and safety.
  • employ organoleptic analysis to evaluate the tastes of food and beverage.
  • plan, execute, and evaluate menus and events.
  • employ control systems and techniques, and practice business ethics and fiscal responsibility.
  • recognize, differentiate, and implement service philosophies that deliver positive guest experiences.
  • employ motivation and problem-solving techniques while supervising a hospitality operation.
  • integrate concepts of nutritional health and well-being into menus.
  • research and design efficient hospitality operations and equipment layouts.
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School of Business, Arts & Sciences

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