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Student Learning Outcomes

Discipline: Degree: AS - Hospitality and Restaurant Mgmt - S1307

Course Name	Course Number	Objectives
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.
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 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 Supervision	HRM 56	Demonstrate knowledge of effective interviewing techniques. Identify leadership styles and recognize successful motivational techniques.
Hospitality Work Experience	HRM 91	Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period. Demonstrate proficiency of skills specified in the measurable objectives.
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.
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	Calculate the recipe cost of an entire menu. Analyze the popularity and profitability of a menu.
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 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.

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