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Demonstrate working knowledge of Hazard Analysis & Critical Control Points (HACCP) guidelines and applications.
Demonstrate a solid foundation of techniques for food preparation, presentation, service, work ethic attitudes and professional business communication.
Demonstrate working knowledge of menu planning, recipe development, purchasing, and facilities design that maximize guest satisfaction and financial profitability.
Apply accounting knowledge and skills, including cost control techniques, use marketing tools and apply basic legal systems and practices to the hospitality enterprise.