Program Outcomes- (HJ77)

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

1. Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
2. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget.
3. Effectively work with others as a member of a team, serving clients and customers, 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) and food, beverage, & labor cost controls. Demonstrate appropriate personal hygiene.
5. Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. 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. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
8. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
9. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
10. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.