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Student Learning Outcomes

Discipline: Business - CHNF: Culinary Arts, Hospitality Management, Nutrition & Foods

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Demonstrate steps to opening an artisan bakery Differentiate flours
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 Athletic and Physical Performance	NF 83	Students completing NF 83 - Cooking for Athletic and Physical Performance will be able to analyze food intake and compare to recommended goals. Students in NF83- Cooking for Athletic and Physical Performance will demonstrate basic knowledge of food preparation terminology and techniques.
Cooking for Special Diets	CUL 108	Identify common food allergies. Distinguish what to cook for someone who is diabetic.
Cooking for Your Heart and Health	NF 81 (VOC)	Students completing NF 81 - Cooking for Your Heart and Health will be able to analyze food labels for a food's fat, saturated fat, trans fat, sodium, cholesterol, sugar, fiber, and vitamin and mineral content in order to assist in heart healthy food selection. Students completing NF 81 - Cooking for Your Heart and Health will modify and present a recipe.
Culinary Work Experience	CUL 91	Demonstrate opening procedures for a restaurant. Apply cost control solutions for restaurant issues.
Cultural and Ethnic Foods	NF 28	Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world. Students completing NF 28 - Cultural and Ethnic Foods will be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied.
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	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	Relate the basics of food and wine pairing. Outline the grape growing and wine production process, including regions.
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
Food Science Technologies	NF 30	Students completing NF 30 - Food Science Technologies will describe the chemistry underlying the properties and reactions of various food components. Students completing NF 30 - Food Science Technologies will describe the major chemical reactions that limit shelf life.
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 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 a Balance Sheet for a hospitality operation. Develop an Income Statement (P&L) for a hospitality operation.
Hospitality Law	HRM 66	Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes. Identify and differentiate the four sources of law.
Hospitality Purchasing and Procurement	HRM 72	Explain the appropriate purchasing, procurement, and selection function of food, beverage, and equipment in hospitality. Distinguish ethical purchasing practices in distribution systems.
Hospitality Supervision	HRM 56	Demonstrate knowledge of effective interviewing techniques. Identify leadership styles and recognize successful motivational 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 Food and Beverage Management	HRM 59	Describe the importance of concepts, location, and design in food and beverage facilities Identify current trends and issues impacting restaurant and food and beverage management
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	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.
Introduction to Nutrition as a Career	NF 1	Students completing NF 1 - Introduction to Nutrition as a Career will be able to evaluate an assigned dietetic internship program. Students completing NF 1 - Introduction to Nutrition as a Career will be able to identify career options in dietetics using at least two different communication platforms. Students completing NF 1 - Introduction to Nutrition as a Career will be able to evaluate an assigned dietetic internship program.
Introduction to Nutrition Science	NF 25	Students completing NF 25 – Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records. Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
Introduction to Nutrition Science - Honors	NF 25H	Students will demonstrate inquiry (a systematic process of exploring issues, objects or works) and analysis (assessment of evidence resulting in conclusions or judgments) as part of their Honors coursework. Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy. Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
Introduction to Tourism	HRM 74	Identify and discuss the motivations of travelers Discuss the history of leisure travel
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Nutrition for Health and Wellness	NF 10	Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to analyze food intake and compare to recommended goals. Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to evaluate fad diets and products.
Principles of Foods with Laboratory	NF 20	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. Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils.
Professional Cooking Foundations	CUL 101	Apply culinary math formulas to complete recipe scaling and costing Identify the traits of a professional chef.
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 Operations	CUL 115	Create and implement a customer loyalty program. Create a schedule for lunch service with a labor budget.
Specialty Cakes	CUL 118	Produce and design of a custom cake. Create a production schedule, using the schedule produce a final product.
Sports Nutrition	NF 12	Students completing NF 12 - Sports Nutrition will be able to list symptoms of disordered eating associated with athletes. Students completing NF 12 - Sports Nutrition will be able to develop an individual plan for an athlete to meet their nutrient needs.
Street Foods	CUL 110	Create a street food menu inspired by ingredients typical to a specific region. Identify typical ingredients in street foods around the globe.
Sustainability in Culinary Arts	CUL 112	Analyze menu items and their environmental impacts. Define sustainable consumption.
Vegetarian Cuisine	NF 82 (VOC)	Students in NF 82 - Vegetarian Cooking will be able to correctly identify complementary protein sources. Students completing NF 82 - Vegetarian Cuisine will modify and present a recipe.
Work Experience in Nutrition and Dietetics	NF 91	Students completing NF 91- Work experience in Nutrition and Dietetics will develop and attain at least one measurable skills-based learning objective Students completing NF 91 - Work Experience in Nutrition and Dietetics will evaluate how their work experience prepares them for a career in nutrition, foods, or dietetics.
World Baking	CUL 116	Produce Regional Recipe Packet Create a region specific dessert menu
World Cuisines	CUL 107	Identify the flavor profiles of countries or regions covered. List the various Asian cuisines by geographic location.

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