Three to five years after graduation, International Culinary Management alumni shall have;
- PEO 1. Demonstrated and interpreted holistic competencies of local and international culinary business industry including relevant data, products, services, technology, policies, and applicable laws geared toward nationalism and global competitiveness.
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- PEO 2. Applied innovative management and entrepreneurial functions utilizing business analytics in service-oriented business organizations performing culinary sustainability crisis and risk mitigation activities following proficient use of communication channels in the culinary business industry.
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- PEO 3. Managed effectively and efficiently culinary, baking and pastry, F&B products and services and operations meeting national and international standards with an emphasis on food safety, hygiene and sanitation.
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- PEO 4. Demonstrated competencies meeting the demands of the culinary business industry and be globally recognized professionals in the areas of food and beverage and other emerging opportunities such as sea-based and land based culinary arts with emphasis on sustainability safety, security, and managing cultural diversity.