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Student Learning Outcomes

Discipline: Certificate: Culinary Arts - E0373

Course Name	Course Number	Objectives
Baking and Pastry I	CUL 105	List and describe the stages of the baking process. Demonstrate techniques to apply visual appeal to plated desserts.
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.
Introduction to Nutrition Science	NF 25	Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy. Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing. Students completing NF 25 – Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records.
Nutrition for Health and Wellness	NF 10	Students completing NF 10 - Nutrition for Personal Health and Wellness will feel motivated and confident in their abilities to apply the information they learned in class to their lives. Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to evaluate fad diets and products. Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to analyze food intake and compare to recommended goals. Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to analyze food labels for nutrient content and other pertinent information that will help in healthy food selection.
Principles of Foods with Laboratory	NF 20	Students completing NF 20 - Principles of Foods with Lab will be able to apply and present food science principles to the analysis of a recipe. Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils appropriately. Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes.
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.
World Cuisines	CUL 107	Identify the flavor profiles of countries or regions covered. List the various Asian cuisines by geographic location.

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