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Student Learning Outcomes

Discipline: Degree: AS - Baking and Pastry - S0456
Course Name Course Number
Artisan Bread CUL 117
  • Differentiate flours
  • Demonstrate knowledge of bread making.
Baking and Pastry I CUL 105
  • Demonstrate techniques to apply visual appeal to plated desserts.
  • List and describe the stages of the baking process.
Baking and Pastry II CUL 106
  • Prepare and evaluate a variety of pastries.
  • Describe and demonstrate the mixing methods for various categories of cakes.
Culinary Work Experience CUL 91
  • Demonstrate opening procedures for a restaurant.
  • Apply cost control solutions for restaurant issues.
Dining Room Service Management CUL 114
  • List the various staff within a full-service establishment and describe their responsibilities.
  • Identify, compare, and contrast the different styles of service.
Event Planning and Catering HRM 62
  • Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
  • Students will be able to meet with prospective clients and plan all elements of a special event.
Exploring Beverages CUL 111
  • Outline the grape growing and wine production process, including regions.
  • Identify and describe types of beverages commonly sold in a restaurant.
Food Safety and Sanitation HRM 52
  • Determine the presence of foodborne-illness outbreak.
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Hospitality Cost Control HRM 57
  • Analyze the operational and cost control performance of a restaurant.
  • 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.
Hospitality Supervision HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Demonstrate knowledge of effective interviewing techniques.
Menu Planning HRM 61
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
Professional Cooking Foundations CUL 101
  • Describe the principles of mise en place and effective time management strategies.
  • Identify and explain core cooking methods (e.g., roasting, sautéing, braising) and their appropriate applications.
Professional Cooking I CUL 102
  • Identify ingredients, products, tools, and equipment used in professional kitchens.
  • Create mise en place / a food production schedule for a team of 4 to complete assigned recipes in a set amount of time.
Restaurant Operations CUL 115
  • Prepare and serve core espresso-beverages in accordance with established café standards, demonstrating proper technique, timing, and adherence to health and safety protocols.
  • Demonstrate knowledge of the use of a point-of-sale system.
Specialty Cakes CUL 118
  • Identify and explain the components of cakes, fillings, buttercreams/frostings, and décor, including flavors and textures for celebration and wedding cakes.
  • Create a specialty cake.
World Baking CUL 116
  • Create a region specific dessert menu
  • Produce Regional Recipe Packet
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