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They must apply the principles of food preparation to produce a variety of food products.\nUpon completion of this program, graduates will be able to:\nDemonstrate proficiency in basic industry terminology.\nPractice standards in behavior, grooming, dress, and safety that reflect the mature work attitude expected of an industry professional.\nMaintain high standards of sanitation and food safety as established by the ServSafe® program.\nDevelop skills in knife, tool, and equipment handling and care, apply principles of food preparation to produce a variety of food products.\nDemonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.\nDemonstrate the ability to convert, weigh and measure recipes.\nDescribe the characteristics, functions, and food sources of the major nutrients and maximize nutrient retention in menu planning, food preparation, and storage.\nDevelop skills in the fabrication, portioning, and yield costing of protein 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Includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management."}}]}