Art of Cooking - The Art Institutes International Minnesota

Art of Cooking from The Art Institutes International Minnesota is a Campus Certificate Food degree that prepares you for a Vocational Programs career. Culinary professionals are multi-tasking wizards. They're experts at preparation and presentation, and excel at split second timing. The culinary field is more than just mastering the skills that are integral to the profession. Culinary students have the opportunity to learn the techniques and the artistry that can transform a customer's dining experience into a full scale event, to gain a sense of food and restaurant styles, be taught how to think and act like a culinary professional, and to understand the trends in the world of culinary arts. Our students can become skilled at the fundamentals of cooking , knife skills, sanitation, safety, and food production. They have the opportunity to learn about modern, regional and classical cuisines, and practice whipping up culinary delights in modern kitchens . Upon graduation, students are prepared to seek entry-level jobs as prep cook, line cook and first cook . PROGRAM MISSION The mission of The Art of Cooking diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions . Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope . Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts . PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1 . Establish and maintain safety and sanitation procedures 2 . Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3 . Prepare a variety recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4 . Define and articulate the core values of the culinary professional 5 . Seek entry-level positions in commercial and institutional food service settings View more details on The Art Institutes International Minnesota . Ask your questions and apply online for this program or find other related Food courses.