1/6/2009

Philosophy & Goals

PJC Culinary Management Program

Philosophy

The PJC Culinary Management program has a commitment to provide trained professional cooks and potential chefs for the culinary industry.

Goals

To provide faculty that are academically and professionally qualified.

To provide a minimum ratio of full time equivalent faculty to enrolled students that is appropriate to a positive learning centered environment.

To provide in-depth learning and development of competencies for the stated area of specialization and to produce an effective entry-level culinarian.

To provide facilities that is adequate and approved by federal, state and local agencies.

To provide in an on-going basis, an advisory committee to assist in formulating program policies and in advising the program coordinator in other pertinent ways.

To provide secretarial and other support services that are sufficient to meet the demands of the program and aid in facilitating the work of the faculty and staff.

Program Learning Outcomes

Demonstrate proficiency in entry level skills and knowledge to secure employment in hospitality industry.

Exhibit competency in a variety of work-based, hands-on learning experiences that pertain to various cuisines and styles of service.

Demonstrate competency in the state of Florida sanitation codes and industry professional ethics.

Exhibit communication and critical thinking skills necessary to manage diverse workforce.

Demonstrate basic knowledge of Industry standard cost control methods.