- To provide students a complete knowledge of culinary techniques and prepare them for first level management positions.
- Introduced to the different cuisines of many different cultures from around the world.
- To develop a professional vocabulary of terms related to food name, type its preparation and many more.
- To learn and effectively practice technical skills in food preparation.
- After this degree students are able to judge the needs of the industry through the professional analysis.
- To acquire professional skills, organizational abilities, and food presentation artistry.
- To learn professional foodservice management principles and applications including: menu development, food costing, purchasing and inventory.
- Execute professional cooking techniques needed to produce, present and serve dietary, contemporary, international and quality food utilizing the right ingredients.
- Develop critical, evaluating and designing knowledge, necessary to design and manage a kitchen environment.
- Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability.
- Evaluate current controversies in the area of food science.
- Acquire a supervisory training experience within the catering industry by applying theory into practice.
- Be food service management profession to who can easily analyze the industry problems both domestically and globally.
- Find yourself as a professional leader having all the necessary quality for operating responsibility in the food service industry.
- Pursue further studies in related fields.