| Baking and Pastry |
CUL 105 |
- Demonstrate techniques to apply visual appeal to plated desserts.
- List and describe the stages of the baking process.
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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.
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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.
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Food Safety and Sanitation |
HRM 52 |
- Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
- Determine the presence of foodborne-illness outbreak.
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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.
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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.
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International Cuisines |
CUL 107 |
- Identify the flavor profiles of countries or regions covered.
- List the various Asian cuisines by geographic location.
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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.
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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.
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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.
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