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Student Learning Outcomes

Discipline: Certificate: Culinary Advanced - T0457
Course Name Course Number
Baking and Pastry I CUL 105
  • List and describe the stages of the baking process.
  • Demonstrate techniques to apply visual appeal to plated desserts.
Baking and Pastry II CUL 106
  • Describe and demonstrate the mixing methods for various categories of cakes.
  • Prepare and evaluate a variety of pastries.
Butchery & Charcuterie CUL 109
  • Perform yield analysis of fabricated meats
  • Describe and perform the process of sausage making.
Cooking for Special Diets CUL 108
  • Distinguish what to cook for someone who is diabetic.
  • Identify common food allergies.
Culinary Work Experience CUL 91
  • Apply cost control solutions for restaurant issues.
  • Demonstrate opening procedures for a restaurant.
Dining Room Service Management CUL 114
  • Identify food safety and sanitation practices within a food service establishment.
  • Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
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.
Exploring Beverages CUL 111
  • Outline the grape growing and wine production process, including regions.
  • Relate the basics of food and wine pairing.
Food Safety and Sanitation HRM 52
  • Determine the presence of foodborne-illness outbreak.
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Garde Manager CUL 104
  • Design and set up a buffet for a catered event.
  • List techniques for maintain temperature and visual appeal of hot and cold food on a buffet.
Hospitality Cost Control HRM 57
  • Analyze the operational and cost control performance of a restaurant.
  • Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
Hospitality Purchasing and Procurement HRM 72
  • Distinguish ethical purchasing practices in distribution systems.
  • Explain the appropriate purchasing, procurement, and selection function of food, beverage, and equipment in hospitality.
Hospitality Supervision HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Demonstrate knowledge of effective interviewing techniques.
Menu Planning HRM 61
  • Analyze the popularity and profitability of a menu.
  • Calculate the recipe cost of an entire menu.
Professional Cooking Foundations CUL 101
  • Identify the traits of a professional chef.
  • Apply culinary math formulas to complete recipe scaling and costing
Professional Cooking I CUL 102
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
Professional Cooking II CUL 103
  • Apply cooking methods to a variety of products without the use of recipes.
  • Evaluate quality characteristics of completed plates.
Restaurant Operations CUL 115
  • Create a schedule for lunch service with a labor budget.
  • Create and implement a customer loyalty program.
Street Foods CUL 110
  • Identify typical ingredients in street foods around the globe.
  • Create a street food menu inspired by ingredients typical to a specific region.
Sustainability in Culinary Arts CUL 112
  • Analyze menu items and their environmental impacts.
  • Define sustainable consumption.
World Cuisines CUL 107
  • Identify the flavor profiles of countries or regions covered.
  • List the various Asian cuisines by geographic location.