Link to Kirkwood Community College
  1. Employ proficiency pertaining to the care and use of an industry-standard range of professional knives.
  2. Operate and safely control commercial food service equipment significant to the hospitality industry.
  3. Utilize classical cooking methods to design, produce, plate, and critically analyze the quality of dishes for diverse foodservice outlets and meal periods that include short order and banquet production.
  4. Demonstrate fabrication and preparation proficiency related to a variety of seafood, meat, poultry and game proteins.
  5. Distinguish between, and successfully utilize, a wide array of international food preparation techniques and ingredients.
  6. Compare and assess both nutritional and food cost value related to menu design and the purchase of products for the food service industry.
  7. Employ appropriate sanitation and safety measures in order to minimize the risks associated with food borne illness.
  8. Calculate and interpret fundamental food service cost bases including food and beverage percentages and costs associated with inventory management.