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Student Learning Outcomes

Discipline: Degree: AS - Culinary Arts Management - S0448
Course Name Course Number
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 Special Diets CUL 108
  • Identify common food allergies.
  • Distinguish what to cook for someone who is diabetic.
Culinary Work Experience CUL 91
  • Apply cost control solutions for restaurant issues.
  • Demonstrate opening procedures for a restaurant.
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
  • 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.
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.
Garde Manager CUL 104
  • List techniques for maintain temperature and visual appeal of hot and cold food on a buffet.
  • Design and set up a buffet for a catered event.
Hospitality 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.
Hospitality Supervision HRM 56
  • Identify leadership styles and recognize successful motivational techniques.
  • Demonstrate knowledge of effective interviewing 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 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.
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
  • Demonstrate knowledge of the use of a point-of-sale system.
  • Prepare and serve core espresso-beverages in accordance with established café standards, demonstrating proper technique, timing, and adherence to health and safety protocols.
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.
  • Identify seasonal produce by growing seasons.
World Cuisines CUL 107
  • Identify common culinary threads throughout the world.
  • Demonstrate knowledge of flavor profiles for a variety of geographic areas.
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