AS-CUL - AS in Culinary Management

1. Demonstrate proficiency in fundamental and advanced culinary techniques. Students will apply proper cooking methods, food production skills, baking and pastry techniques, and contemporary culinary practices to prepare high-quality dishes that meet industry standards for taste, presentation, and safety.

2. Apply foodservice management and operational principles in kitchen and dining environments. Students will utilize knowledge of sanitation regulations, food and beverage cost control, event and banquet operations, and dining room management to support efficient, profitable, and safe foodservice operations.

3. Exhibit professionalism and effective teamwork in culinary and hospitality settings. Students will demonstrate strong communication, customer service, and organizational skills while working collaboratively in kitchen and dining environments, and will apply these competencies during their culinary internship and real-world culinary experiences.