Docstoc

Course SLOs

Document Sample
Course SLOs Powered By Docstoc
					Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


CAHS 10. Culinary Fundamentals I

Upon completion of this course a student will be able to:

A. Apply principals of sanitation and personal hygiene in kitchen.

B. Safely and properly use and care for professional kitchen tools and equipment.

C. Work with time constraints.

D. Correctly employ kitchen terminology and equipment vocabulary.

E. Create breakfast dishes, salads and sandwiches, breads, breakfast pastries, cookies, cakes, tarts and
pies.

F. Evaluate finished food products.

G. Demonstrate proficiency in various areas of savory and baking and pastry production.

H. Exercise consistent portion control skills.

I. Convert recipe formulas to greater or lesser amounts.

J. Calculate and analyze food-cost.

K. Provide good customer relations and food service.

CAHS 10Q. Elem Quantity Food Preparation

Upon completion of this course a student will be able to:

A. Apply principles of food sanitation and personal hygiene in the kitchen.

B. Safely and properly use and care for professional kitchen tools and equipment.

C. Work within time constraints.

D. Correctly employ kitchen terminology and equipment vocabulary.

E. Create dinner entrees, starches, vegetables, sauces, sandwiches, pasta dishes, cookies, pies, basic
yeast dough, quick breads, cakes, tarts, and basic French pastries.

F. Evaluate finished food products.

G. Demonstrate proficiency in various areas of savory cooking, baking and pastry production.

H. Exercise consistent portion control skills.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


1. Convert recipe formulas to greater or lesser amounts.

J. Calculate and analyze food-cost.

K. Provide good customer relations and food service.

CAHS 20. Culinary Fundamentals II

Upon completion of this course a student will be able to:

A. Practice safe and sanitary food handling procedures.

B. Identify and fabricate various cuts of proteins including meats, poultry and seafood.

C. Define and demonstrate the art of gardemanger.

D. Practice and prepare basic sauces.

E. Produce food for scheduled catered parties.

F. Prepare and use all basic stocks.

G. Produce and evaluate a variety of soups.

H. Evaluate and practice the theory and processes involved in a variety of cooking techniques.

I. Demonstrate and apply basic culinary math skills.

J. Introduce and practice management skills for kitchen operations.

K. Identify and use basic kitchen utensils and professional equipment in a safe and productive manner.

L. Use various knives and hand tools.

M. Identify and produce a variety of starches and vegetables.

N. Manage and plan for bulk production of a variety of entrees.

O. Prepare mise en place for a variety of food service outlets.

CAHS 21. Meat Analysis

Upon completion of this course a student will be able to:

A. Identify the various cuts and grades of beef, pork, veal and lamb.

B. Identify and explain the classifications of fowl including chicken, turkey, squab, duck, etc.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


C. Demonstrate the proper techniques in fabricating beef, pork, veal and lamb.

D. Demonstrate the proper techniques in cutting up poultry, fish, crustaceans, and mollusks.

E. Compare and use various governmental, industrial, and commercial information pertaining to meat
grading, purchasing, storing, and cost control.

F. Recognize the quality of various kinds of meat, poultry and fish.

G. Understand and apply cooking methods that are suitable for the meats, poultry and fish introduced in
class.

CAHS 24. Specialty Baking and Decorating

Upon completion of this course a student will be able to:

A. To understand and prepare recipes, formula and techniques used by pastry professionals.

B. To develop and improve on basic skills and techniques of quality pastry and dessert making.

C. To learn and develop professional production techniques.

D. To prepare items and plan menus appropriate for buffets and special occasions.

CAHS 25. Advanced Food Preparation Specialties

Upon completion of this course a student will be able to:

A. Prepare various gourmet dishes discussed in lecture demonstrations.

B. Identify and prepare various sauces used in cooking.

C. Utilize vegetables, fruits, and fungi as special garnitures.

D. Demonstrate how various foods complement each other.

E. Organize oneself in order to prepare food.

F. Prepare foods using different cooking methods and techniques.

G. Be aware of new concepts and ideas of food preparation.

CAHS 30. Restaurant Operations

Upon completion of this course a student will be able to:

A. Identify different types of food service operations.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


B. Interpret profit and loss statements and understand their use as a management and cost control tool.

C. Design and create room configurations and assess their impact on operational efficiency.

D. Appraise menus and use them as communication and management tools.

E. Use receiving and inventory systems to control costs.

F. Proficiently use a point of sale system as a cashiering and managerial tool.

G. Recognize and perform a variety of service methods including French, Russian, Banquet and American
service.

H. Identify and analyze trends in beverage sales and consumption.

I. Identify and analyze social media and their impact on food service.

J. Demonstrate and apply basic knowledge of key front-of-house positions in food service operations
and apply by performing a variety of these jobs.

K. Operate the department's food service operations: cafeteria, quick service and fine dining restaurant.

L. Apply knowledge of the components necessary for excellent customer service.

M. Apply principles of sanitation and personal hygiene in front-of-house operations.

CAHS 32. Hospitality Marketing

Upon completion of this course a student will be able to:

A. Interpret and analyze the following concepts regarding marketing in the hospitality industry:

    1. Consumer segments and the factors that motivate them to purchase a product or service
    2. The evolving marketing perspective of the hospitality industry
    3. Positioning of the product or service: Mission and Goals

B. Demonstrate and illustrate the principles and concepts of marketing though group projects,
presentations and guest speakers.

C. Interpret and analyze the following principles regarding marketing in the hospitality industry:

    1.   Product Driven
    2.   Market Driven
    3.   Market Research
    4.   Segmentation
    5.   Definition of marketing
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


    6. Basic elements of marketing research

D. Recognize the various consumer perspectives of the hospitality industry.

E. Compare and contrast the ingredients of a successful/unsuccessful marketing plan.

F. Identify and interpret marketing strategies.

G. Measure key marketing methodologies:

    1.   Sales
    2.   Advertising
    3.   Public Relations
    4.   Promotions
    5.   Community involvement

CAHS 33. Procurement and Costing

Upon completion of this course a student will be able to:

A. Identify the various influences within foodservice procurement and discuss the distribution channels
for various products.

B. Discuss how to determine and specify the quality of a product or service and prepare a product
specification.

C. Demonstrate an understanding of supplier relationships including the various purchasing and
payment options, discounts, supplier services, and sales methods available in the foodservice industry.

D. Determine order quantities and timing for a typical foodservice operation.

E. Define the various types of product values offered, discuss the difference between cost and value,
and identify various cost cutting measures related to procurement.

F. Define various costing terms and calculate food and beverage costs.

G. Discuss the importance of the various supporting roles of procurement such as receiving, storage,
issuing and security.

H. Demonstrate familiarity with various standard documents used in foodservice procurement.

I. Identify the legal aspects affecting procurement in the foodservice industry including government
grading and inspection.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


J. Identify the various forces affecting procurement and discuss how they can affect a foodservice
operation.

CAHS 34. Hospitality Law

Upon completion of this course a student will be able to:

A. Converse fluently with counsel in matters relating to hospitality law.

B. Apply subject matter learned in evaluation of "real world" situations and accordingly formulate
immediate course of action.

C. Contribute to development of hospitality businesses' Operation and Employee Manuals.

D. Identify legal publications for future reference.

CAHS 40W. Field Work

Upon completion of this course a student will be able to:

A. Demonstrate competency in the skills and procedures outlined by the host employer, in the "Training
Plan" submitted by the student at the beginning of the semester.

B. Understand and describe work habits that are expected by successful professionals in the hospitality
field of students' choice.

C. Use effective job search methods to find employment in hotels, restaurants and other allied areas.

CAHS 42. Hotel and Restaurant Accounting

Upon completion of this course a student will be able to:

A. Identify and differentiate among the eleven Generally Accepted Accounting Principles (GAAP).

B. Create a hotel chart of accounts.

C. Recognize the need for and proper forms of supporting accounting documentation.

D. Identify the various hospitality special journals and each one's use.

E. Describe the process of posting from journals to the general ledger.

F. Analyze a completed trial balance.

G. Prepare end-of-month adjusting entries and end-of-year closing entries.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


H. Synthesize a Balance Sheet and Income Statement from an adjusted trial balance, and analyze the
completed financial statements.

CAHS 43. Principles of Hotel Administration

Upon completion of this course a student will be able to:

A. Contrast and compare the four types of insurance required for a hotel and restaurant.

B. Illustrate basic marketing strategies for hotels.

C. Differentiate among a lease, franchise and management contract.

D. Discuss the Uniform Systems of Accounts for Hotels and Restaurants.

E. Illustrate the inter-relationships among various hotel departments.

F. Distinguish between operating profit and net profit as they relate to the success, or failure, of a hotel
or restaurant.

CAHS 44. Supervisory Development

Upon completion of this course a student will be able to:

A. Understand the supervisor's roles of manager and leader.

B. Identify a variety of management theories.

C. Practice techniques of good decision-making.

D. Demonstrate motivation and delegation skills.

E. Recognize the importance of managing diversity.

F. Understand approaches to evaluation and discipline.

G. Realize the value of open communication.

H. Employ good recruiting and training skills.

I. Start to form his/her own management style.

CAHS 60. Selected Topics in Culinary Arts

Upon completion of the following courses, a student will be able to:
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


A. Demonstrate specialized knowledge and technical skills required for success in the culinary and
hospitality industry.

B. Demonstrate the ability to work in a professional kitchen in areas such as line or pantry cook.

CAHS 60A. Sous Vide Cooking

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history, trends, and advantages of sous vide cooking.

D. Demonstrate an understanding of the principles and techniques of sous vide cooking.

CAHS 60B. Classic & Modern Sauces

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history, trends, and fundamentals of classic and modem sauce making.

D. Demonstrate an understanding of classic and modem sauces and the techniques used to produce
them.

E. Discuss how sauces are paired with various foods.

CAHS 60C. Molecular Gastronomy

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history, trends, and application of molecular gastronomy.

D. Demonstrate an understanding of the techniques and chemicals used in molecular gastronomy.

CAHS 60D. Pantry and Cold Kitchen

Upon completion of this course a student will be able to:
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history and trends of pantry and cold kitchen techniques.

D. Discuss the techniques and cooking methods involved in pantry and the cold kitchen.

E. Demonstrate an understanding of plate construction of pantry and cold kitchen dishes.

CAHS 60E. Charcuterie, Forcemeats, and Pates

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history and trends of charcuterie, forcemeats, and pates.

D. Discuss the techniques and cooking methods involved in charcuterie, forcemeats, and pates.

E. Demonstrate an understanding of plate composition involved in charcuterie, forcemeats, and pates.

CAHS 60F. Carving

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives, tools, and equipment, both classic and modem.

C. Discuss the history and trends of carving.

D. Discuss the techniques and cooking methods involved in charcuterie, forcemeats, and pates.

E. Demonstrate an understanding of the techniques involved in carving various products.

CAHS 100. Introduction to Hospitality

Upon completion of this course a student will be able to:

A. Demonstrate knowledge of the concept of hospitality, its history and cross-cultural dimensions.

B. Be able to summarize the evolution of tourism and demonstrate knowledge of tourism's importance
to the Hospitality industry.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


C. Identify major sectors and career paths in the hospitality industry and demonstrate understanding of
how they interact; knowledge of organizational structures, departments and job classifications; ability to
know and use accepted terminology.

D. Identify categories of beverages, their history, production methods and importance to the industry.

E. Demonstrate understanding of codes of conduct, concepts of leadership and professional standards
accepted in hotels and food service.

F. Demonstrate knowledge of the components necessary for excellent customer servIce

CAHS 203. Advanced A la Minute Cooking

Upon completion of this course a student will be able to:

A. Practice proper food safety and sanitation.

B. Properly and safely use knives and other kitchen tools and equipment.

C. Discuss the basics of cooking.

D. Define and reproduce various sauces and sauce bases.

E. Identify and appropriately use the proper cooking techniques for various ingredients.

F. Demonstrate competence in a la minute cooking, partial cooking, batch cooking, and advance
prepping.

G. Practice effective kitchen communication and conduct.

H. Practice proper station management and time management.

I. Demonstrate an understanding of menu design including planning, execution, and costing.

CAHS 205. Introduction to Wine & Its Sensory Evaluation

Upon completion of this course a student will be able to:

A. Demonstrate knowledge of the historical role of wine in the world and in the U.S. including social
benefits and costs of wine consumption.

B. Demonstrate knowledge of the climatic requirements for growing wine (vinifera) grapes, heat
summation techniques for identifying suitable grape-growing regions, and the importance ofmicro-
climates in successful grape-growing.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


C. Demonstrate knowledge of basic wine-grape fermentation and the differing methods of producing
table wines, fortified wines, and sparkling wines.

D. Demonstrate the ability to read a wine label for domestic and imported wines.

E. Demonstrate knowledge of the historical planting and characteristics of the classic grape varieties:
cabernet sauvignon, medot, chardonnay, pinot noir, Riesling, Semillon, sauvignon blanc, sangiovese,
nebbiolo, syrah (shiraz), and zinfandel.

F. Demonstrate knowledge of the taste receptors in the tongue and that most of the sensory experience
of wine tasting is olfactory.

G. Demonstrate the ability to identify the sensory characteristics of a particular wine.

CAHS 206. Ethnic Cuisines

Upon completion of this course a student will be able to:

A. Identify the major cuisines of Asia, the Mediterranean, and the Caribbean.

B. Recognize and explain the basic ingredients and cooking techniques associated with each of the
above cuisines.

C. Utilize the cooking techniques of the various cuisines.

D. Compose a simple menu of each of the various cuisines.

E. Define pertinent terminology associated with each cuisine.

F. Appraise the role that climate and geography play in the style of each region's cuisine.

CAHS 207. Techniques of Healthy Cooking

Upon completion of this course a student will be able to:

A. Name the fundamentals and recall the definitions of nutrition and basic cooking techniques
associated with a healthier lifestyle.

B. Identify the flavors, colors and textures of a recipe without adding extra fat and/or calories.

C. Interpret the "exchange system" so that calorie control becomes an easier part of shopping, cooking
and dining. The student will compare classical recipes with those of "healthier cooking."

D. Design a menu based upon techniques of healthy cooking and evaluate its importance in day to day
living.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


CAHS 208. Catering and Events

Upon completion of this course a student will be able to:

A. Identify types of catering and events and relevant terms.

B. Understand catering business organization and challenges.

C. Identify and use information necessary to prepare a bid and contract for a catering job.

D. Identify and be able to use basic forms and equipment in planning, organizing and executing events.

E. Demonstrate understanding of event costing basics.

F. Understand unique challenges of producing off-site events.

G. Display knowledge of proper dining room set up, service and service styles plus advanced service
techniques, including Tableside service.

H. Plan and manage events and themed events complete with menus, pricing, scheduling, room set-up,
break down and follow-up.

I. Demonstrate and apply knowledge of the components necessary for excellent customer service.

J. Demonstrate and apply knowledge of beverage basics, portioning requirements, permitting
regulations, service techniques and their importance to the bottom line.

CAHS 209. Restaurant Analysis

Upon completion of this course a student will be able to:

A. Developing a restaurant concept.

B. Assembling a business plan, including site location, assessing opening costs and evaluating various
types of financing.

C. Demonstrating a working knowledge of legal, health, zoning, and tax matters; the ability to access
appropriate regulatory agencies.

D. Ability to recruit and develop a capable staff, practice sound hiring and training techniques.

E. Appreciate the importance of cost controls and guidelines for profitability.

F. Master the basic concepts of marketing as an in-house and external exercise.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


G. Recognize the role of the individual restaurant operator within the industry and the greater
community.

CAHS 222. Beverage Management

Upon completion of this course a student will be able to:

A. Demonstrate knowledge of the history and context for beverage management.

B. Understand and summarize laws relating to responsible beverage service.

C. Classify and distinguish between types of alcoholic beverages, their production methods and
requirements for service.

D. Create beverage menus using categories such as type, region, or style.

E. Calculate prices for beverages, purchasing and inventory guidelines relating to the various beverage
categories.

F. Identify the different types of non-alcoholic beverages and evaluate their importance to beverage-
related businesses.

G. Formulate bar set-up and staffing procedures that demonstrate knowledge of basic equipment, plus
safety, sanitation, and sound employee management.

H. Identify and categorize types of mixed drinks and the tools needed to produce them.

I. Identify and evaluate trends in mixology and within the beverage industry.

CAHS 244. Foods and Fitness

Upon completion of this course a student will be able to:

A. Explain nutritional needs in different stages of the life cycle and be able to suggest implementation
for optimum fitness.

B. Describe various foods, their application and appropriateness to special dietary needs.

C. Demonstrate preparation techniques, skills, and methodologies necessary for special dietary needs.

D. Plan and prepare foods with emphasis on dietary modifications for enhancement of health benefits
via the laboratory experience.

E. Evaluate food labeling and packaging when selecting foods for modified dietary needs.
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


F. Compare and analyze various current market forms of modified food products appropriate to specific
dietary changes modifications.

G. Use nutrition computer analysis software to modify implement dietary changes.

H. Analyze weight control diet regimes and evaluate them using standardized methods for determining
nutritional adequacy.

I. Formulate specific nutritional needs for various fitness sports activities.

J. Evaluate the validity of common health practices and their effect on the nutrition of the individual.

CAHS 245. Food Study I

Upon completion of this course a student will be able to:

A. Recognize the importance of good nutrition.

B. Select foods wisely considering factors such as economy, nutrition, and use.

C. Plan meals based on factors such as nutrition, cost, skills, time, energy, appearance, and taste.

D. Demonstrate preparation skills, techniques, and methodology.

E. Discuss food preparation principles.

F. Use, care for, and select varied equipment related to food preparation including appliances.

G. Consider food labeling and packaging when selecting foods.

CAHS 246. Food Study II

Upon completion of this course a student will be able to:

A. Plan and prepare with emphasis in nutrition, presentation, economy, meeting special needs and
aesthetics.

B. Plan and prepare menus appropriate for specific occasions such as holidays and parties, or those for
large groups.

C. Compare the market forms of foods and select the best one for the preparation technique.

D. Safely operate specialized food preparation equipment, such as microwave oven and a food
processor.

CAHS 247. Food and Culture
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


Upon completion of this course a student will be able to:

A. Demonstrate various food preparation techniques from a variety of ethnic groups or cultures as well
as regions of the United States.

B. Identify basic foods and cooking utensils associated with various cultures.

C. Define major cooking terms and techniques of preparation associated with selected culture's food
preparation.

D. Explain major influences on foods of various countries, including geographical, social, and historical
influences.

E. Analyze cultural diets studied in relation to individual nutritional needs.

CSST 9650. Introduction to Baking and Pastry

Upon completion of this course a student will be able to:

A. Describe and practice sanitary food handling procedures.

B. Understand the workings of a professional bakeshop.

C. Understand and explain bow gluten is formed.

D. Understand the four leavening systems and give an example of baked products that use each of the
four systems.

E. Accurately scale, measure, mix, portion and bake a given recipe.

CSST 9651. Advanced Baking and Pastry

Upon completion of this course a student will be able to:

A. Develop and improve upon the basic skills of quality baking and pastry making.

B. Learn and develop professional production techniques.

C. Understand the elements of a dessert buffet presentation.

D. Rewrite a baking formula to produce a desired yield.

E. Recognize and describe the causes of some common faults in baked products.

CSST 9660. Food Technology and Dining

Upon completion of this course a student will be able to:
Student Learning Outcomes
Culinary Arts and Hospitality Studies Department
March 1, 2013


A. Describe and practice sanitary food handling procedures as it relates to front-of-the-house
operations.

B. Recognize and perform a variety of service methods including French, Russian, English, and American
service.

c. Execute all components of proper table service in a white tablecloth restaurant.

D. Properly execute set up and breakdown of buffet, banquet, and meeting services and table
arrangements.

E. Explain the impact of menus as a management tool for restaurants in areas such as labor costs, food
costs, food and equipment purchases, storage, staffing, and refrigeration.

F. Execute all positions in a professional restaurant, including General Manager, Host, Captain, Waiter,
Busser, Expediter, Bartender, Bar back, and Barista.

G. Demonstrate proper use of industry machinery and tools including reservation book, seating charts,
dishwasher, dumbwaiter, espresso machine, blenders, POS system, cash register, and phone.

H. Discuss and demonstrate food pairing and service concepts for beverages used in the food industry,
including wine, beer, coffee and tea.

CSST 9661. Food Preparation and Dining

Upon completion of this course a student will be able to:

A. Practice proper sanitation and safety in the kitchen.

B. Explain and demonstrate knife care and cutting.

C. Execute the workings of a professional kitchen.

D. Apply various cooking techniques.

E. Define the basics of proper nutrition.

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:0
posted:3/31/2013
language:English
pages:16