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Student Learning Outcomes

Discipline: Business - CS&DT: Hospitality & Restaurant Unit

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Differentiate flours Demonstrate steps to opening an artisan bakery
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	Demonstrate opening procedures for a restaurant. Apply cost control solutions for restaurant issues.
Dining Room Service Management	CUL 114	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	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.
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	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 Financial Accounting	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	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 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	Establish room rates based on desired profits using the Hubbart formula. Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
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	Apply culinary math formulas to complete recipe scaling and costing Identify the traits of a professional chef.
Professional Cooking I	CUL 102	Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner. Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient 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	Create a production schedule, using the schedule produce a final product. Produce and design of a custom cake.
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.
World Baking	CUL 116	Create a region specific dessert menu Produce Regional Recipe Packet
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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