Students will learn classical culinary techniques which include a wide variety of regional cuisines, baking fundamentals from scaling ingredients to designing and constructing elaborate centerpieces, along with courses that build on immersing the student into all aspects of culinary foundations such as nutrition, safety and sanitation, origins of food, food history, food cost, product efficiency, molecular gastronomy, speed, attention to detail and culinary artistry. Practical lab experiences will help to complete the well rounded student for entry into the workforce. Students will be able to experience the flow of their product from creation to service in this degree program.
Food Service Retail Management students will assist in the maintenance of a functional retail operation and become exposed to front and back of the house leadership activities, critical thinking, customer service and human relations management and finally an entrepreneurial business plan exercise to launch their own food service conception.
To be eligible to earn a Blue Ridge Community and Technical College Certificate the student must be a current degree-seeking student or complete the application and admissions process to the college. Eligibility to earn and receive a Blue Ridge Community and Technical College Certificate does not interfere with the degree-seeking status of the student.
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