Centennial College

Culinary Management

Program Vocational Learning Outcomes

Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.

• 다양한 고전 및 현대 기술을 사용하여 다양한 음식 서비스 환경에 대한 고급 요리 계획, 준비 및 프리젠테이션을 제공합니다.
• Apply basic and advanced food and bake science to food preparation to create the desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
• 영양 및 식품 성분에 대한 지식을 반영하고, 전반적인 건강과 웰빙을 증진하고, 다양한 영양 요구와 선호도에 대응하고, 필요에 따라 특수 식단, 음식 알레르기 및 과민증에 대한 수정 사항을 다루는 메뉴를 만듭니다.
• 재정적으로 책임 있는 운영을 관리하고 촉진하기 위해 식품 서비스 운영에 비즈니스 원칙과 인정된 업계 원가 계산 및 통제 관행을 적용합니다.
• 식품 서비스 산업 내 식품 생산, 소비자 선택 및 운영에 대한 잠재적 영향을 인식하면서 지속 가능성*, 윤리적 및 현지 식품 소싱, 식품 보안에 대한 지식을 식품 준비 및 주방 관리에 적용합니다.
• Select and use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
• Contribute to the development of marketing strategies that promote the successful operation of a food service business.
• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.