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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Degree: AS - Baking and Pastry - S0456
Course Name Course Number Objectives
Artisan Bread CUL 117
  • Demonstrate steps to opening an artisan bakery
  • Differentiate flours
Baking and Pastry 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
  • 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.
Event Planning and Catering HRM 62
  • Students will be able to meet with prospective clients and plan all elements of a special event.
  • Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
Exploring Beverages CUL 111
  • Outline the grape growing and wine production process, including regions.
  • Relate the basics of food and wine pairing.
Food Safety and Sanitation HRM 52
  • Determine the presence of foodborne-illness outbreak.
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Hospitality Purchasing and Procurement HRM 72
  • Distinguish ethical purchasing practices in distribution systems.
  • Explain the appropriate purchasing, procurement, and selection function of food, beverage, and equipment in hospitality.
Management of Hospitality Personnel and Operations HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Conduct an employee: interview, performance evaluation, and apply effective discipline 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
  • Identify the traits of a professional chef.
  • Apply culinary math formulas to complete recipe scaling and costing
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.
Restaurant Operations CUL 115
  • Create a schedule for lunch service with a labor budget.
  • Create and implement a customer loyalty program.
Specialty Cakes CUL 118
  • Create a specialty cake
  • Demonstrate accuracy in following baking formulas.
World Baking CUL 116
  • Produce Regional Recipe Packet
  • Create a region specific dessert menu