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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Certificate: Culinary Arts - E0373
Course Name Course Number Objectives
Baking and Pastry CUL 105
  • Demonstrate techniques to apply visual appeal to plated desserts.
  • List and describe the stages of the baking process.
Essentials of Nutrition NF 25
  • Students completing NF 25 - Essentials of Nutrition will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
  • Students completing NF 25 - Essentials of Nutrition 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 utilize a computerized database to evaluate personal diet records.
Essentials of Nutrition - Honors NF 25H
  • Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
  • Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
  • Students will demonstrate inquiry (a systematic process of exploring issues, objects or works) and analysis (assessment of evidence resulting in conclusions or judgments) as part of their Honors coursework.
Food Safety and Sanitation HRM 52
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
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.
Healthy American Cuisine NF 40
  • Student will be able to: Examine regional cuisine in the United States, including the historical origins, local ingredients and seasonings, celebratory and specialty foods, and other influences on the development of the cuisine.
  • Student will be able to: Identify the physical and psychological factors that influence food choice.
International Cuisines CUL 107
  • Identify the flavor profiles of countries or regions covered.
  • List the various Asian cuisines by geographic location.
Nutrition for Personal Health and Wellness NF 10
  • 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.
  • 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 evaluate fad diets and products.
  • 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.
Principles of Foods with Lab 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.