Chef Training - Mohawk Valley Community College - Utica NY

Chef Training from Mohawk Valley Community College - Utica NY is a Campus Certificate Food degree that prepares you for a Vocational Programs career. 31 credits of hands-on training involving food preparation and service. Courses include a broad range of topics for graduates to fill entry level positions. All credits transfer to the Culinary Arts Management degree. Goals & Outcomes To prepare graduates for advancement or promotion in employment in the hospitality field. Graduates employed in an occupation related to the field of study at 6 months after graduation are still employed at 12 months. Graduates are employed (or have been promoted) in an advanced position 12 months. Employers are satisfied with graduates of the program. To provide training in culinary arts preparation Students will be able to demonstrate application of the principles of mise en place in pre-preparation techniques. Students will be able to demonstrate execution of the correct application of key cooking methods. To provide training in food production management practices. Students will be able to demonstrate: Proper application of production planning models. Application of industry recognized quality and food-safety control practices. To provide training in foundational bakery preparations. Students will be able to demonstrate: Competent application of technical skills in the fundamentals of baking and pastry arts . Application of the principles of mise en place in pre-preparation techniques To provide training in foundational bakery production management practices Students will be able to demonstrate knowledge of presentation, merchandising, and sales strategies. To provide students the ability to apply restaurant management and foodservice related mathematical formulas. Students will demonstrate accuracy in applying common managerial mathematical formulas for budgetary projections, budgetary analysis, sales forecasting, calculating food, beverage, and labor costs, applying pricing models, and determining profit and loss. To prepare Culinary Arts Students to interact effectively with others on a team to reach a common goal. Students will demonstrate an ability to work with others in a group to attain a common goal. To help students communicate in the Hospitality field. Students will make articulate, persuasive and influential presentation. Student will articulate another?s viewpoint through verbal and nonverbal cue interpretation. Students will organize and present ideas in language appropriate to the situation and audience. Students will communicate information and ideas clearly in written form, using correct structure, grammar, spelling and organization To provide intellectual and professional development skills with a broad-based ability for conceptual thinking, analysis, inductive and deductive logic and reasoning in problem solving. Graduates will be able to effectively integrate and apply restaurant management and foodservice occupational specific competencies such as purchasing, controlling costs, menu and product development, facilities design, and marketing within a problem solving context. To provide opportunities for students to participate in service learning activities to experience being part of and giving back to a community, learn empathy for others less fortunate, and recognize the duties of citizenship. Students will have participated in various service learning initiatives in which the department sponsors, co-sponsors, or participates in. To prepare students to demonstrate information literacy. Students will use traditional and contemporary information technology. Students will identify, access, and appropriately use authoritative sources of information. View more details on Mohawk Valley Community College - Utica Branch . Ask your questions and apply online for this program or find other related Food courses.