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Student Learning Outcomes

Discipline: Degree: AS - Hospitality and Restaurant Mgmt - S1307
Course Name Course Number
Dining Room Service Management CUL 114
  • Identify food safety and sanitation practices within a food service establishment.
  • Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
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.
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 Financial Accounting HRM 64
  • Develop an Income Statement (P&L) for a hospitality operation.
  • Develop a Balance Sheet for a hospitality operation.
Hospitality Law HRM 66
  • Identify and differentiate the four sources of law.
  • Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
Hospitality Supervision HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Demonstrate knowledge of effective interviewing techniques.
Hospitality Work Experience HRM 91
  • Demonstrate proficiency of skills specified in the measurable objectives.
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Introduction to Hospitality HRM 51
  • Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
  • Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
Introduction to Lodging HRM 70
  • Establish room rates based on desired profits using the Hubbart formula.
  • Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
Menu Planning HRM 61
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
Principles of Foods with Laboratory NF 20
  • Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils.
  • Students completing NF 20 - Principles of Foods with Lab will be able to understand and utilize food science principles in the preparation of a variety of food products.
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.