Program Outcomes - (HB16)

Upon successful completion of all program requirements, graduates will be able to:

1. Identify, organize, plan and allocate resources in foodservice operations.
2. Demonstrate a working knowledge of food preparation theories and techniques.
3. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
4. Obtain nationally recognized professional certification in food sanitation (as required by State Statute.) Demonstrate appropriate personal hygiene.
5. Organize and evaluate information and communicate the results to others using oral, written, graphic or multimedia methods.
6. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food and related items in a foodservice operation.
7. Identify current trends in the foodservice industry.
8. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
9. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
10. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
11. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
12. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.