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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Certificate: Hospitality: Restaurant Management - Level I - E1333
Course Name Course Number Objectives
Dining Room Service Management HRM 53
  • Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
  • Identify food safety and sanitation practices within a food service establishment.
Food Safety and Sanitation HRM 52
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
Introduction to Hospitality HRM 51
  • Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
  • Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.
Work Experience in Restaurant/Hospitality HRM 91
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
  • Demonstrate proficiency of skills specified in the measurable objectives.