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Mt. SAC Emergency Alert

Alert: Mt. SAC is transitioning online. CLASSES will resume online after March 28. Instructors will communicate next steps to students. OFFICES are shifting to remote services as well. Learn more about our COVID-19 response at www.mtsac.edu/health.

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Discipline

  • Results for SLO Disciplines>

Student Learning Outcomes

Discipline: Hospitality & Restaurant Management
Course Name Course Number Objectives
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.
Butchery & Charcuterie CUL 109
  • Perform yield analysis of fabricated meats
  • Describe and perform the process of sausage making.
Cooking for Special Diets CUL 108
  • Distinguish what to cook for someone who is diabetic.
  • Identify common food allergies.
Culinary Work Experience CUL 91
  • Demonstrate opening procedures for a restaurant.
  • Apply cost control solutions for restaurant issues.
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.
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
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
Garde Manager CUL 104
  • Design and set up a buffet for a catered event.
  • List techniques for maintain temperature and visual appeal of hot and cold food on a buffet.
Hospitality Financial Accounting I 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 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.
International Cuisines CUL 107
  • Identify the flavor profiles of countries or regions covered.
  • List the various Asian cuisines by geographic location.
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.
Introduction to Lodging HRM 70
  • Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
  • Establish room rates based on desired profits using the Hubbart formula.
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.
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 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.
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.
  • Define sustainable consumption.
Work Experience in Restaurant/Hospitality HRM 91
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
  • Demonstrate proficiency of skills specified in the measurable objectives.