Program Outcome (PO)
PO1: Demonstrate proper safety and sanitation methods and standards in the commercial production of food.
PO2: Plan and organize food preparation by the most efficient methods available. F. Show an understanding of the composition, structure, and market terminology of meats, poultry, fish, shellfish, and vegetables.
PO3: Display a basic understanding of various diets.
PO4: Implement food, beverage, and labour cost control concepts.
PO5: Develop personal financial and time management skills.