New Numbers, Same Classes! Some of our most important general education classes have new course numbers and names effective this Fall. Don't miss your GE requirements and read your Mountie email for more information!

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Student Learning Outcomes

Discipline: Certificate: Hospitality: Event Planning and Catering (Certificate E0379)

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Identify, compare, and contrast the different styles of service. List the various staff within a full-service establishment and describe their responsibilities.
Event Planning and Catering	HRM 62	Develop a business plan for a catering business and understand the enormity of planning for and opening a small business. Students will be able to meet with prospective clients and plan all elements of a special event.
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Hospitality Work Experience	HRM 91	Demonstrate proficiency of skills specified in the measurable objectives. Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Introduction to Hospitality	HRM 51	Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio. Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Principles of Foods with Laboratory	NF 20	Students completing NF 20 - Principles of Foods with Lab will be able to understand and utilize food science principles in the preparation of a variety of food products. Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils.
Professional Cooking I	CUL 102	Create mise en place / a food production schedule for a team of 4 to complete assigned recipes in a set amount of time. Identify ingredients, products, tools, and equipment used in professional kitchens.

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