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Student Learning Outcomes

Discipline: Certificate: Culinary Arts - E0373
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.
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
  • List techniques for maintain temperature and visual appeal of hot and cold food on a buffet.
  • Design and set up a buffet for a catered event.
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 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 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.
Principles of Foods with Laboratory NF 20
  • Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils.
  • 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.
Professional Cooking I CUL 102
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
World Cuisines CUL 107
  • List the various Asian cuisines by geographic location.
  • Identify the flavor profiles of countries or regions covered.
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