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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
Communicate clearly and professionally, both verbally and in writing
Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;
Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations
Practice standards in behaviour, grooming and dress that reflect the mature work attitude expected of industry professionals.