Iowa Western Community College

Program Outcomes

Upon the successful completion of the program students will:

• Identify & demonstrate how to properly use the principle pieces of equipment in a kitchen setting while preparing foods in mass quantity.
• Recognize and develop menu preparation using a variety of cooking and plating techniques relevant to specific regions around the world.
• Define and explain the structure and functions of a standardized recipe and how to price out for a menu after it has been modified or extended.
• Demonstrate a set of mental and manual skills, and the ability to apply them to a range of baking styles, using equipment in quantity, hot and cold foods preparation.
• Understand and apply basic culinary and baking principles specifically to entrees, soups and sauces, garde manger, charcuterie, during preparation in accordance to industry standards and specifications.
• Evaluate and describe the quality of hot foods, cold foods characteristics as well as proposing measures for changing ingredient and production methods as needed.
• Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in a bakery.
• Identify and describe nutritional concerns in regards to the food guide pyramid as well as allergy and food intolerance concerns associated with culinary.
• Identify and describe various ingredients and pairing in regards to cooking and wine selections.
• Discuss and apply concepts, techniques, and terminology to various cuisines, wine styles, and cultures from around the world.