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Student Learning Outcomes

Discipline: Certificate: Hospitality: Restaurant Management - Level II - E0343
Course Name Course Number
Cultural and Ethnic Foods NF 28
  • 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.
  • 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.
Dining Room Service Management CUL 114
  • Identify, compare, and contrast the different styles of service.
  • List the various staff within a full-service establishment and describe their responsibilities.
Food Safety and Sanitation HRM 52
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
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.
Introduction to Hospitality HRM 51
  • Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
  • Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
Menu Planning HRM 61
  • Analyze the popularity and profitability of a menu.
  • Calculate the recipe cost of an entire menu.
Professional Cooking I CUL 102
  • Create mise en place / a food production schedule for a team of 4 to complete assigned recipes in a set amount of time.
  • Identify ingredients, products, tools, and equipment used in professional kitchens.
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