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Student Learning Outcomes

Discipline: Degree: AS - Baking and Pastry - S0456

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Differentiate flours Demonstrate knowledge of bread making.
Baking and Pastry I	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	List the various staff within a full-service establishment and describe their responsibilities. Identify, compare, and contrast the different styles of service.
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. Identify and describe types of beverages commonly sold in a restaurant.
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 Supervision	HRM 56	Demonstrate knowledge of effective interviewing techniques. Identify leadership styles and recognize successful motivational techniques.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Professional Cooking Foundations	CUL 101	Identify and explain core cooking methods (e.g., roasting, sautéing, braising) and their appropriate applications. Describe the principles of mise en place and effective time management strategies.
Professional Cooking I	CUL 102	Identify ingredients, products, tools, and equipment used in professional kitchens. Create mise en place / a food production schedule for a team of 4 to complete assigned recipes in a set amount of time.
Restaurant Operations	CUL 115	Prepare and serve core espresso-beverages in accordance with established café standards, demonstrating proper technique, timing, and adherence to health and safety protocols. Demonstrate knowledge of the use of a point-of-sale system.
Specialty Cakes	CUL 118	Create a specialty cake. Identify and explain the components of cakes, fillings, buttercreams/frostings, and décor, including flavors and textures for celebration and wedding cakes.
World Baking	CUL 116	Create a region specific dessert menu Produce Regional Recipe Packet

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