Kitchen Skills Studies

Diploma Program

Whether you currently work in the hospitality industry, or are considering a job in culinary arts as a chef, the Delaware Tech Kitchen Skills Diploma will provide you with the knowledge you need to pursue your goal. During this three-semester program you will be introduced to food preparation, nutrition, garde-manger activities, buffet presentation, and international cuisine. You will also learn about the business side of kitchen skills including issues relating to sanitation, cost control, and quantity food production. You will take field trips to the kitchens of area hotels and restaurants, work in the skills development kitchen and dining room, and take part in a supervised work experience practicum. Upon receipt of this diploma, you will have the basic skills necessary to pursue a career as a chef.

Courses are offered on a part-time basis, and the credits earned in this program may be applied to the associate degree in the Culinary Arts or Food Service Management Technologies. Industry professionals and students will also acquire the mandatory classes required by the American Culinary Federation to begin the certification process.

This program is offered at the Stanton Campus.

What You Can Do

In this program, you will gain the knowledge and skills necessary to prepare you for positions such as:

• Assistant Chef
• Assistant Chef garde manger Chef
• Line Cook
• Shift Supervisor
• Kitchen manager

What You Will Learn

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

1. Perform standard culinary procedures using the appropriate knives, tools and equipment.
2. Explain and apply the basic principles of food sanitation and safety in the work environment.
3. Utilize principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
4. Apply the fundamentals of baking and pastry.
5. Apply the principles of nutrient needs to menu planning and food preparation.
6. Evaluate styles of leadership and develop skills in human relations and personnel management.
7. Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of food and non-food items.

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