Students completing the program not only attain a firm grasp of the foundation of culinary arts, but also of the classical nature of action and reaction where food products are concerned. Furthermore, graduates will be able to effectively order, receive, store, prepare and serve food products in addition to scheduling staff and assessing operational costs.
Graduate employment depends largely on additional experience. Graduates with no additional experience can expect to begin in a cook’s position in any of a variety of establishments from private restaurants to institutional establishments, where they can expect upward mobility within nine months to one year. Graduates with one to two years of outside experience can expect to begin at the management level, supervising four or more, producing schedules, writing menus, and ordering food.