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Student Learning Outcomes

Discipline: Degree: AS - Culinary Arts Management - S0448

Course Name	Course Number	Objectives
Baking and Pastry I	CUL 105	List and describe the stages of the baking process. Demonstrate techniques to apply visual appeal to plated desserts.
Baking and Pastry II	CUL 106	Describe and demonstrate the mixing methods for various categories of cakes. Prepare and evaluate a variety of pastries.
Butchery & Charcuterie	CUL 109	Describe and perform the process of sausage making. Perform yield analysis of fabricated meats
Cooking for Special Diets	CUL 108	Identify common food allergies. Distinguish what to cook for someone who is diabetic.
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	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.
Hospitality 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.
Hospitality Supervision	HRM 56	Demonstrate knowledge of effective interviewing techniques. Identify leadership styles and recognize successful motivational techniques.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Professional Cooking Foundations	CUL 101	Identify and explain core cooking methods (e.g., roasting, sautéing, braising) and their appropriate applications. Describe the principles of mise en place and effective time management strategies.
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.
Professional Cooking II	CUL 103	Apply cooking methods to a variety of products without the use of recipes. Evaluate quality characteristics of completed plates.
Restaurant Operations	CUL 115	Demonstrate knowledge of the use of a point-of-sale system. Prepare and serve core espresso-beverages in accordance with established café standards, demonstrating proper technique, timing, and adherence to health and safety protocols.
Street Foods	CUL 110	Identify typical ingredients in street foods around the globe. Create a street food menu inspired by ingredients typical to a specific region.
Sustainability in Culinary Arts	CUL 112	Analyze menu items and their environmental impacts. Identify seasonal produce by growing seasons.
World Cuisines	CUL 107	Identify common culinary threads throughout the world. Demonstrate knowledge of flavor profiles for a variety of geographic areas.

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