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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Certificate: Hospitality: Restaurant Management - Level II - E0343
Course Name Course Number Objectives
Cultural and Ethnic Foods NF 28
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to complete an assignment that demonstrates meaningful self-evaluation related to increasing their personal wellbeing.
  • Students completing NF 28 - Cultural and Ethnic Foods will compare the cuisine of a selected culture with the typical American diet and demonstrate how the culture influenced American cuisine.
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied.
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world.
  • Students completing NF 28 - Cultural and Ethnic Foods will feel motivated to continue discovering about the foods of other cultures.
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.
Menu Planning HRM 61
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
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.
Restaurant Cost Control HRM 57
  • Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
  • Analyze the operational and cost control performance of a restaurant.