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This program is based
around industry standards and the
practical application of job-related
skills. As the hospitality industry has
expanded over the past twenty years, the
need for qualified professionals has far
outweighed the supply. The curriculum
was developed in conjunction with
Johnson & Wales University, and is built
from the bottom up, starting with the
basics through classical French and
international cuisine.
Along with industry
standards and expectations, the
instructor also focuses on
professionalism, attitude,
responsibility and practical problem
solving skills. The program includes a
variety of guest speakers, ranging from
established professionals from the
hospitality industry, culinary
instructors from Johnson & Wales and
various professionals. The program also
utilizes cooperative learning facilities
in conjunction with Johnson & Wales
University and many local restaurants.
Career Opportunities: Chef, Sous
Chef, Executive Chef, Restaurant
Manager, Food & Beverage Manager,
Nutritionist, Pastry Chef, Baker,
Restaurant Product Research &
Development, Institutional Food Service
Management.
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