Culinary Arts
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Details
This programme is designed to prepare students for potential success in Front and Back-of-the-House operations in the fast-growing and competitive Tourism and Hospitality industry. It will offer several hours of interactive hands-on experience combined with theory allowing students who successfully complete this training to obtain a strong culinary foundation and kitchen management skills. (An internship is included.)
Programme Goals
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Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service
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Communicate clearly and professionally, both verbally and in writing
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Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;
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Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations
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Practice standards in behaviour, grooming and dress that reflect the mature work attitude expected of industry professionals.