Inventory Spreadsheets Kitchen by kkj81936

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									Students who
complete this
program of
studies will be                                                                       UA/
able to:          (fill in Program SLOs below):         PC I/TL ML SI         EC CC   H
                                                        1,3
                  Demonstrate critical thinking in the food service environment.
                  Demonstrate appropriate behaviors 1,3 work place environment.
                                                        in the
                  Apply job acquisition skills.         X                     X




                                                                                            Code
                                                                                            PC1




                                                                                            PC2

                                                                                            PC3




                                                                                            PC4



                                                                                            PC5


                                                                                            PC6




                                                                                            Code

                                                                                            AH1



                                                                                            AH2



                                                                                            AH3
AH4

Code


IT1




IT2



IT3




Code
CC1



CC2



CC3




CC4
Code
EC1




EC2




EC3




EC4

EC5
Code

ML1
ML2




ML3
Code
SI1




SI2




SI3




SI4



SI5
Scroll down for codes




Productive Citizenry
Identify and analyze
ethical problems or
dilemmas as well as
identify and describe
those involved.
Demonstrate academic
integrity.
Comprehend and apply
the rights,
responsibilities, and
privileges required of an
informed citizen in a
democratic society.
Demonstrate an
understanding of civic,
social, and
environmental issues.
Analyze, apply, and
practice healthy lifestyle
choices.
Apply principles of
personal financial
planning and
management.

Understanding of the
Arts and Humanities
Analyze and evaluate
music as well as the
visual and performing
arts.
Demonstrate basic
knowledge of the arts,
literature, history, and
philosophy.
Utilize knowledge of
history and philosophy
in decision-making.
Develop creative
expression.
Informational and
Technological Literacy

Utilize basic computer
applications effectively
when performing tasks
that necessitate
computer use.

Conduct research,
critically assess, utilize,
and cite information.

Synthesize, integrate,
and contextualize
multiple outside sources
with individual voice,
analysis, or position.

Cultural Competence
Demonstrate knowledge
of one’s own culture as
well as others.

Demonstrate the ability
to interact effectively
within and across
cultures.
Analyze and describe
the impact religion,
mass media, politics,
economics, technology,
environment, and
history has on society.


Demonstrate the ability
to communicate
effectively in a language
other than one’s own.




Effective
Communication
Apply oral
communication skills in
order to maintain
relationships, articulate
perspectives, and solve
problems within
interpersonal, small
group, and public
contexts.

Apply listening skills in
order to understand,
analyze, and evaluate
messages and to
empathize with and
support others.

Read critically and
analytically, identifying
central arguments and
lines of reasoning in a
number of different
kinds of texts.

Demonstrate autonomy
as writers by making
effective rhetorical
choices regarding point
of view, tone, and voice
in relation to audience
and purpose.

Use logical, ethical, and
emotional appeals,
avoiding logical
fallacies in thought and
language and utilizing a
variety of rhetorical
strategies.




Mathematical Literacy

Apply mathematical
principles to solve
problems effectively in
science, business, and
everyday life.
Demonstrate a sense of
number to make
informed decisions,
estimate orders of
magnitude, read a chart
or a graph, and follow
an argument based on
numerical evidence.

Apply statistical
numeracy by making
sensible estimates, use a
commonsense approach
when using data to
support an argument,
and judiciously apply
averages and
percentages.


Scientific Inquiry
Analyze and apply the
principles of the social,
behavioral, physical,
and natural sciences.

Apply scientific
methods of inquiry and
analysis through critical
reading, research, and
experimentation.

Employ quantitative
reasoning to solve
problems and justify
conclusions with
reasoned and
scientifically sound
argument.
Distinguish between
unverifiable beliefs and
the knowledge gained
through the objectivity
of science.
Correctly analyze and
assess cause and effect
relationships in natural
phenomena.
COURSE #   SLO


CA 160           1 Demonstrate sanitation and safety techniques in the use of food service equipment.
                 2 Demonstrate ability to use and care for professional kitchen equipment.
                   Examines commercial food production techniques, ingredients, cost and conditions for
                 3 production.
                   Plan menus in relation to nutrition, season, product availability and type of commercial
                 4 operation.
                   Plan, organize and carry out commercial recipe preparation according to industry
                 5 standards.
                 6 Evaluate finished food products.
                 7 Demonstrate critical thinking in the food service environment.
                 8 Demonstrate appropriate behaviors in the work place environment.
                 9 Apply job acquisition skills.

CA 163           1 Recognize the laws and regulations involved in food purchasing.

                 2 Compute relative costs with purchasing of food choices, budgets and allowances.
                 3 Analyze purchasing objectives and practices.
                 4 Evaluate food choices for quality, content and value.
                   Appraise purchasing, inventory, ordering, receiving, storing and distribution procedures
                 5 used in professional food service operation.
                 6 Demonstrate critical thinking in the food service environment.
                 7 Demonstrate appropriate behaviors in the work place environment.
                 8 Apply job acquisition skills.


CA 164           1 Demonstrate sanitation and safety techniques in the use of food service equipment.
                 2 Demonstrate ability to use and care for professional kitchen equipment.
                   Plan, organize and carry out cultural and ethnic food recipe preparation according to
                 3 industry standards.
                 4 Evaluate finished food products.
                   Examine varying cultural food production techniques, ingredients, cost and conditions
                 5 for production.
                 6 Demonstrate critical thinking in the food service environment.
                 7 Demonstrate appropriate behaviors in the work place environment.
                 8 Apply job acquisition skills.

CA 165           1 Demonstrates safe and sanitary food handling.
                 2 Analyzes local regulations and industry standards for sanitation.

                 3   Demonstrate sanitation and safety techniques in the use of food service equipment.
                 4   Demonstrate proper food purchase and storage procedures.
                 5   Demonstrate critical thinking in the food service environment.
                 6   Demonstrate appropriate behaviors in the work place environment.
                 7   Apply job acquisition skills.


CA 166           1 Employs principles of food service purchasing ethics, its laws and regulations.
                 2 Comprehend and demonstrate knowledge of menu styles and their content.
                 3 Demonstrate knowledge of menu style and content.

                 4 Demonstrate knowledge of culinary math including conversion and proportioning.
           Demonstrate knowledge of the process of putting together recipes and its related
         5 costs.

          6   Demonstrate knowledge of recipe conversion according to industry standards.
          7   Demonstrate knowledge of menu design according to industry standards.
          8   Demonstrate critical thinking in the food service environment.
          9   Demonstrate appropriate behaviors in the work place environment.
         10   Apply job acquisition skills.

CA 167   1    Comprehend and demonstrate knowledge of wine classification.
         2    Analyze the process of wine production.
         3    Taste and analyze different wine varietals according to geographical region.
         4    Demonstrate critical thinking in the food service environment.
         5    Demonstrate appropriate behaviors in the work place environment.
         6    Apply job acquisition skills.


CA 169   1    Demonstrate sanitation and safety techniques in the use of food service equipment.
         2    Demonstrate ability to use and care for professional kitchen equipment.
         3    Evaluate finished food products.
         4    Demonstrate product identification.
         5    Demonstrate basic methods of food preparation.

         6    Plan, organize and carry out basic recipe preparation according to industry standards.
         7    Demonstrate critical thinking in the food service environment.
         8    Demonstrate appropriate behaviors in the work place environment.
         9    Apply job acquisition skills.

CA 170   1 Evaluate different types of catering businesses.
         2 Evaluate kitchen and service equipment needed for catering businesses.
           Analyze legal issues within the catering & food business; to include: human resources,
         3 state and federal regulations and contracts.
         4 Analyze marketing strategies and client retention practices.
         5 Demonstrate critical thinking in the food service environment.
         6 Demonstrate appropriate behaviors in the work place environment.
         7 Apply job acquisition skills.

CA 171   1    Prepares food using fabrication and production techniques.
         2    Prepares various products using broilers and grill.
         3    Uses blending, boiling, steaming, sautéing and grilling methods of vegetables.
         4    Appraises and defines uses of pans and various fats for sauté station.
         5    Uses ovens, various pans and application of techniques related to roasting.
         6    Demonstrate critical thinking in the food service environment.
         7    Demonstrate appropriate behaviors in the work place environment.
         8    Apply job acquisition skills.


CA 172   1    Demonstrate sanitation and safety techniques in the use of food service equipment.
         2    Prepares meat, vegetarian stocks and court bouillon.
         3    Prepares various types of soups.
         4    Prepare espangnole, béchamel, veloute, tomato and hollandaise sauces.
         5    Prepare various thickening agents for soups, stocks and sauces.
         6    Demonstrate critical thinking in the food service environment.
         7    Demonstrate appropriate behaviors in the work place environment.
         8    Apply job acquisition skills.
CA 173    1   Demonstrate sanitation and safety techniques in the use of food service equipment.
          2   Demonstrates the preparation of food and table décor.
          3   Identify the elements in the preparation of regional cuisines.
          4   Demonstrate vegetable carvings.
          5   Demonstrate salad demonstration.
          6   Demonstrate pates and mousses.
          7   Demonstrate charcuterie preparation.
          8   Demonstrate critical thinking in the food service environment.
          9   Demonstrate appropriate behaviors in the work place environment.
         10   Apply job acquisition skills.


CA 174    1 Demonstrate sanitation and safety techniques in the use of food service equipment.
            Calculates recipe measures and demonstrates measure techniques for liquid and dry
          2 ingredients.
          3 Demonstrates the safe use of all baking tools and baking equipment.
            Analyzes and correctly differentiates in the purchase of baking ingredients used in the
          4 professional industry.
            Prepares puff pastry, breads, cream puffs, muffins, pizza, fried bread, cookies, cakes
          5 fruit desserts and pastries.
          6 Prepares frostings, fillings, puddings and custards.
          7 Demonstrates pastry bag techniques.
          8 Demonstrate critical thinking in the food service environment.
          9 Demonstrate appropriate behaviors in the work place environment.
         10 Apply job acquisition skills.


CA 175    1 Demonstrate sanitation and safety techniques in the use of food service equipment.
            Demonstrates fundamental knowledge and basic skills necessary for healthy lifestyle
          2 food production.
          3 Analyzes healthy foods using US Dietary Guidelines.
            Analyzes recipes for nutrition content and employs healthy recipe substitutions and
          4 modifications.
            Analyze and evaluate healthy preparation methods in relation to finished food
          5 products.
          6 Demonstrate critical thinking in the food service environment.
          7 Demonstrate appropriate behaviors in the work place environment.
          8 Apply job acquisition skills.


CA 176    1 Demonstrate sanitation and safety techniques in the use of food service equipment.
          2 Demonstrate ability to use and care for professional kitchen equipment.
          3 Evaluate finished food products.
            Examine ingredients and demonstrate use of modern and classical pastry techniques
          4 for European dessert production.
            Examine ingredients and demonstrate use of baking techniques for artisan bread
          5 production.
          6 Demonstrate critical thinking in the food service environment.
          7 Demonstrate appropriate behaviors in the work place environment.
          8 Apply job acquisition skills.


CA 177    1 Demonstrate sanitation and safety techniques in the use of food service equipment.
         2 Demonstrate ability to use and care for professional kitchen equipment.
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.
         4 Evaluate finished food products.
           Demonstrate commercial pasty techniques and examine baking ingredients, cost,
         5 methods and conditions for baking production.

         6   Apply techniques of advances visual preparation of pastries and baked goods.
         7   Demonstrate critical thinking in the food service environment.
         8   Demonstrate appropriate behaviors in the work place environment.
         9   Apply job acquisition skills.

           Demonstrate sanitation and safety techniques in the use of food service
CA 178   1 equipment

         2 Demonstrate ability to use and care for professional kitchen equipment
         3 Evaluate finished food products
             Analyze and demonstrate the various modern techniques of carving fruits,
         4   vegetables and ice
             Apply basic techniques of carving fruits, vegetables and ice in preparation for
         5   culinary competition
         6   Demonstrate critical thinking in the food service environment
         7   Demonstrate appropriate behaviors in the work place environment
         8   Apply job acquisition skills


CA 180   1 Demonstrates safe and sanitary food handling.
         2 Evaluate finished food products.

         3 Demonstrate menu planning and food preparation used in professional food industry.

         4   Demonstrate sanitation and safety techniques in the use of food service equipment.
         5   Demonstrate ability to use and care for professional kitchen equipment.
         6   Demonstrate critical thinking in the food service environment.
         7   Demonstrate appropriate behaviors in the work place environment.
         8   Apply job acquisition skills.


CA 183   1 Demonstrate sanitation and safety techniques in the use of food service equipment.
         2 Demonstrate ability to use and care for professional kitchen equipment.
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.
         4 Evaluate finished food products.
         5 Analyze and demonstrate techniques of preparing and baking braided bread.

         6   Analyze and demonstrates techniques of preparing and baking specialty breads.
         7   Demonstrate critical thinking in the food service environment.
         8   Demonstrate appropriate behaviors in the work place environment.
         9   Apply job acquisition skills.


CA 184   1 Demonstrate sanitation and safety techniques in the use of food service equipment.
         2 Demonstrate ability to use and care for professional kitchen equipment.
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.
         4 Evaluate finished food products.

         5 Analyze and demonstrate modern techniques of chocolate preparation and decoration.

          6   Analyze and demonstrate preparation of dark, white and milk modeling chocolate.
          7   Analyze and demonstrate preparation of various chocolate candies.
          8   Demonstrate critical thinking in the food service environment.
          9   Demonstrate appropriate behaviors in the work place environment.
         10   Apply job acquisition skills.

CA 185   1 Demonstrate ability to use and care for professional kitchen equipment.
           Plan, organize and carry out commercial recipe preparation according to industry
         2 standards.
         3 Evaluate finished food products.
         4 Analyze and demonstrate modern techniques of sugar work preparation.
         5 Analyze and demonstrate preparation of pulled and casting of sugar.
         6 Analyze and demonstrate decorative pastry centerpieces.
         7 Demonstrate critical thinking in the food service environment.
         8 Demonstrate appropriate behaviors in the work place environment.
         9 Apply job acquisition skills.

           Demonstrate sanitation and safety techniques in the use of food service
CA 186   1 equipment

         2 Demonstrate ability to use and care for professional kitchen equipment
         3 Evaluate finished food products
              Analyze and demonstrate preparation and application techniques of cake
         4    decoration, fillings, icing
         5    Analyze and demonstrate preparation of wedding cake
         6    Demonstrate critical thinking in the food service environment
         7    Demonstrate appropriate behaviors in the work place environment
         8    Apply job acquisition skills

CA 280   1 Demonstrate job interview skills for food industry employment.
         2 Plan, organize and prepare resume.
           Assess proper sanitation and safety procedures for food preparation in professional
         3 industry.

         4 Analyze and demonstrate good interpersonal relation skills for on the job experience.

           Asses proper sanitation and safety procedures for food preparation in professional
CA 281   1 industry.

         2 Analyze and demonstrate good interpersonal relation skills for on the job experience.
           Demonstrate knowledge of food preparation skills within a professional food service
         3 operation.
         4 Demonstrate critical thinking in the food service environment.
         5 Demonstrate appropriate behaviors in the work place environment.
         6 Apply job acquisition skills.
            Assess proper sanitation and safety procedures for food preparation in professional
CA 282    1 industry.

          2 Analyze and demonstrate good interpersonal relation skills for on the job experience.
            Demonstrate knowledge of food preparation skills within a professional food service
          3 operation.
          4 Demonstrate critical thinking in the food service environment.
          5 Demonstrate appropriate behaviors in the work place environment.
          6 Apply job acquisition skills.

            CARVING: Demonstrate sanitation and safety techniques in the use of food service
CA 299    1 equipment.

          2 CARVING: Demonstrate ability to use and care for professional kitchen equipment.
          3 CARVING: Evaluate finished food products.
            CARVING: Analyze and demonstrate the various modern techniques of carving fruits,
          4 vegetables and ice.
            CARVING: Apply basic techniques of carving fruits, vegetables and ice in preparation for
          5 culinary competition.
          6 CARVING: Demonstrate critical thinking in the food service environment.
          7 CARVING: Demonstrate appropriate behaviors in the work place environment.
          8 CARVING: Apply job acquisition skills.
            CAKE DECORATING: Demonstrate sanitation and safety techniques in the use of food
          9 service equipment.
            CAKE DECORATING: Demonstrate ability to use and care for professional kitchen
         10 equipment.
         11 CAKE DECORATING: Evaluate finished food products.
            CAKE DECORATING: Analyze and demonstrate preparation and application techniques
         12 of cake decoration, fillings, icing.
         13 CAKE DECORATING: Analyze and demonstrate preparation of wedding cake.

         14 CAKE DECORATING: Demonstrate critical thinking in the food service environment.
            CAKE DECORATING: Demonstrate appropriate behaviors in the work place
         15 environment.
         16 CAKE DECORATING: Apply job acquisition skills.
COURSE #   SLO                                                                                                Observation


CA 160           1 Demonstrate sanitation and safety techniques in the use of food service equipment.         x
                 2 Demonstrate ability to use and care for professional kitchen equipment.                    x
                   Examines commercial food production techniques, ingredients, cost and conditions for
                 3 production.                                                                                x
                   Plan menus in relation to nutrition, season, product availability and type of commercial
                 4 operation.                                                                                 x
                   Plan, organize and carry out commercial recipe preparation according to industry
                 5 standards.                                                                                 x
                 6 Evaluate finished food products.                                                           x
                 7 Demonstrate critical thinking in the food service environment.                             x
                 8 Demonstrate appropriate behaviors in the work place environment.                           x
                 9 Apply job acquisition skills.                                                              x

CA 163           1 Recognize the laws and regulations involved in food purchasing.                            x

                 2 Compute relative costs with purchasing of food choices, budgets and allowances.            x
                 3 Analyze purchasing objectives and practices.                                               x
                 4 Evaluate food choices for quality, content and value.                                      x
                   Appraise purchasing, inventory, ordering, receiving, storing and distribution procedures
                 5 used in professional food service operation.                                               x
                 6 Demonstrate critical thinking in the food service environment.                             x
                 7 Demonstrate appropriate behaviors in the work place environment.                           x
                 8 Apply job acquisition skills.                                                              x


CA 164           1 Demonstrate sanitation and safety techniques in the use of food service equipment.         x
                 2 Demonstrate ability to use and care for professional kitchen equipment.                    x
                   Plan, organize and carry out cultural and ethnic food recipe preparation according to
                 3 industry standards.                                                                        x
                 4 Evaluate finished food products.                                                           x
                   Examine varying cultural food production techniques, ingredients, cost and conditions
                 5 for production.                                                                            x
                 6 Demonstrate critical thinking in the food service environment.                             x
                 7 Demonstrate appropriate behaviors in the work place environment.                           x
                 8 Apply job acquisition skills.                                                              x

CA 165           1 Demonstrates safe and sanitary food handling.                                              x
                 2 Analyzes local regulations and industry standards for sanitation.                          x

                 3   Demonstrate sanitation and safety techniques in the use of food service equipment.       x
                 4   Demonstrate proper food purchase and storage procedures.                                 x
                 5   Demonstrate critical thinking in the food service environment.                           x
                 6   Demonstrate appropriate behaviors in the work place environment.                         x
                 7   Apply job acquisition skills.                                                            x


CA 166           1 Employs principles of food service purchasing ethics, its laws and regulations.            x
                 2 Comprehend and demonstrate knowledge of menu styles and their content.                     x
                 3 Demonstrate knowledge of menu style and content.                                           x

                 4 Demonstrate knowledge of culinary math including conversion and proportioning.             x
           Demonstrate knowledge of the process of putting together recipes and its related
         5 costs.                                                                                      x

          6   Demonstrate knowledge of recipe conversion according to industry standards.              x
          7   Demonstrate knowledge of menu design according to industry standards.                    x
          8   Demonstrate critical thinking in the food service environment.                           x
          9   Demonstrate appropriate behaviors in the work place environment.                         x
         10   Apply job acquisition skills.                                                            x

CA 167   1    Comprehend and demonstrate knowledge of wine classification.                             x
         2    Analyze the process of wine production.                                                  x
         3    Taste and analyze different wine varietals according to geographical region.             x
         4    Demonstrate critical thinking in the food service environment.                           x
         5    Demonstrate appropriate behaviors in the work place environment.                         x
         6    Apply job acquisition skills.                                                            x


CA 169   1    Demonstrate sanitation and safety techniques in the use of food service equipment.       x
         2    Demonstrate ability to use and care for professional kitchen equipment.                  x
         3    Evaluate finished food products.                                                         x
         4    Demonstrate product identification.                                                      x
         5    Demonstrate basic methods of food preparation.                                           x

         6    Plan, organize and carry out basic recipe preparation according to industry standards.   x
         7    Demonstrate critical thinking in the food service environment.                           x
         8    Demonstrate appropriate behaviors in the work place environment.                         x
         9    Apply job acquisition skills.                                                            x

CA 170   1 Evaluate different types of catering businesses.                                            x
         2 Evaluate kitchen and service equipment needed for catering businesses.                      x
           Analyze legal issues within the catering & food business; to include: human resources,
         3 state and federal regulations and contracts.                                                x
         4 Analyze marketing strategies and client retention practices.                                x
         5 Demonstrate critical thinking in the food service environment.                              x
         6 Demonstrate appropriate behaviors in the work place environment.                            x
         7 Apply job acquisition skills.                                                               x

CA 171   1    Prepares food using fabrication and production techniques.                               x
         2    Prepares various products using broilers and grill.                                      x
         3    Uses blending, boiling, steaming, sautéing and grilling methods of vegetables.           x
         4    Appraises and defines uses of pans and various fats for sauté station.                   x
         5    Uses ovens, various pans and application of techniques related to roasting.              x
         6    Demonstrate critical thinking in the food service environment.                           x
         7    Demonstrate appropriate behaviors in the work place environment.                         x
         8    Apply job acquisition skills.                                                            x


CA 172   1    Demonstrate sanitation and safety techniques in the use of food service equipment.       x
         2    Prepares meat, vegetarian stocks and court bouillon.                                     x
         3    Prepares various types of soups.                                                         x
         4    Prepare espangnole, béchamel, veloute, tomato and hollandaise sauces.                    x
         5    Prepare various thickening agents for soups, stocks and sauces.                          x
         6    Demonstrate critical thinking in the food service environment.                           x
         7    Demonstrate appropriate behaviors in the work place environment.                         x
         8    Apply job acquisition skills.                                                            x
CA 173    1   Demonstrate sanitation and safety techniques in the use of food service equipment.      x
          2   Demonstrates the preparation of food and table décor.                                   x
          3   Identify the elements in the preparation of regional cuisines.                          x
          4   Demonstrate vegetable carvings.                                                         x
          5   Demonstrate salad demonstration.                                                        x
          6   Demonstrate pates and mousses.                                                          x
          7   Demonstrate charcuterie preparation.                                                    x
          8   Demonstrate critical thinking in the food service environment.                          x
          9   Demonstrate appropriate behaviors in the work place environment.                        x
         10   Apply job acquisition skills.                                                           x


CA 174    1 Demonstrate sanitation and safety techniques in the use of food service equipment.        x
            Calculates recipe measures and demonstrates measure techniques for liquid and dry
          2 ingredients.                                                                              x
          3 Demonstrates the safe use of all baking tools and baking equipment.                       x
            Analyzes and correctly differentiates in the purchase of baking ingredients used in the
          4 professional industry.                                                                    x
            Prepares puff pastry, breads, cream puffs, muffins, pizza, fried bread, cookies, cakes
          5 fruit desserts and pastries.                                                              x
          6 Prepares frostings, fillings, puddings and custards.                                      x
          7 Demonstrates pastry bag techniques.                                                       x
          8 Demonstrate critical thinking in the food service environment.                            x
          9 Demonstrate appropriate behaviors in the work place environment.                          x
         10 Apply job acquisition skills.                                                             x


CA 175    1 Demonstrate sanitation and safety techniques in the use of food service equipment.        x
            Demonstrates fundamental knowledge and basic skills necessary for healthy lifestyle
          2 food production.                                                                          x
          3 Analyzes healthy foods using US Dietary Guidelines.                                       x
            Analyzes recipes for nutrition content and employs healthy recipe substitutions and
          4 modifications.                                                                            x
            Analyze and evaluate healthy preparation methods in relation to finished food
          5 products.                                                                                 x
          6 Demonstrate critical thinking in the food service environment.                            x
          7 Demonstrate appropriate behaviors in the work place environment.                          x
          8 Apply job acquisition skills.                                                             x


CA 176    1 Demonstrate sanitation and safety techniques in the use of food service equipment.        x
          2 Demonstrate ability to use and care for professional kitchen equipment.                   x
          3 Evaluate finished food products.                                                          x
            Examine ingredients and demonstrate use of modern and classical pastry techniques
          4 for European dessert production.                                                          x
            Examine ingredients and demonstrate use of baking techniques for artisan bread
          5 production.                                                                               x
          6 Demonstrate critical thinking in the food service environment.                            x
          7 Demonstrate appropriate behaviors in the work place environment.                          x
          8 Apply job acquisition skills.                                                             x


CA 177    1 Demonstrate sanitation and safety techniques in the use of food service equipment.        x
         2 Demonstrate ability to use and care for professional kitchen equipment.                x
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.                                                                             x
         4 Evaluate finished food products.                                                       x
           Demonstrate commercial pasty techniques and examine baking ingredients, cost,
         5 methods and conditions for baking production.                                          x

         6   Apply techniques of advances visual preparation of pastries and baked goods.         x
         7   Demonstrate critical thinking in the food service environment.                       x
         8   Demonstrate appropriate behaviors in the work place environment.                     x
         9   Apply job acquisition skills.                                                        x

             Demonstrate sanitation and safety techniques in the use of food service
CA 178   1 equipment                                                                              x

         2 Demonstrate ability to use and care for professional kitchen equipment                 x
         3 Evaluate finished food products                                                        x
             Analyze and demonstrate the various modern techniques of carving fruits,
         4 vegetables and ice                                                                     x
             Apply basic techniques of carving fruits, vegetables and ice in preparation for
         5   culinary competition                                                                 x
         6   Demonstrate critical thinking in the food service environment                        x
         7   Demonstrate appropriate behaviors in the work place environment                      x
         8   Apply job acquisition skills                                                         x

CA 180   1 Demonstrates safe and sanitary food handling.                                          x
         2 Evaluate finished food products.                                                       x

         3 Demonstrate menu planning and food preparation used in professional food industry.     x

         4   Demonstrate sanitation and safety techniques in the use of food service equipment.   x
         5   Demonstrate ability to use and care for professional kitchen equipment.              x
         6   Demonstrate critical thinking in the food service environment.                       x
         7   Demonstrate appropriate behaviors in the work place environment.                     x
         8   Apply job acquisition skills.                                                        x


CA 183   1 Demonstrate sanitation and safety techniques in the use of food service equipment.     x
         2 Demonstrate ability to use and care for professional kitchen equipment.                x
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.                                                                             x
         4 Evaluate finished food products.                                                       x
         5 Analyze and demonstrate techniques of preparing and baking braided bread.              x

         6   Analyze and demonstrates techniques of preparing and baking specialty breads.        x
         7   Demonstrate critical thinking in the food service environment.                       x
         8   Demonstrate appropriate behaviors in the work place environment.                     x
         9   Apply job acquisition skills.                                                        x


CA 184   1 Demonstrate sanitation and safety techniques in the use of food service equipment.     x
         2 Demonstrate ability to use and care for professional kitchen equipment.                x
           Plan, organize and carry out commercial recipe preparation according to industry
         3 standards.                                                                              x
         4 Evaluate finished food products.                                                        x

         5 Analyze and demonstrate modern techniques of chocolate preparation and decoration. x

          6   Analyze and demonstrate preparation of dark, white and milk modeling chocolate.      x
          7   Analyze and demonstrate preparation of various chocolate candies.                    x
          8   Demonstrate critical thinking in the food service environment.                       x
          9   Demonstrate appropriate behaviors in the work place environment.                     x
         10   Apply job acquisition skills.                                                        x

CA 185   1 Demonstrate ability to use and care for professional kitchen equipment.                 x
           Plan, organize and carry out commercial recipe preparation according to industry
         2 standards.                                                                              x
         3 Evaluate finished food products.                                                        x
         4 Analyze and demonstrate modern techniques of sugar work preparation.                    x
         5 Analyze and demonstrate preparation of pulled and casting of sugar.                     x
         6 Analyze and demonstrate decorative pastry centerpieces.                                 x
         7 Demonstrate critical thinking in the food service environment.                          x
         8 Demonstrate appropriate behaviors in the work place environment.                        x
         9 Apply job acquisition skills.                                                           x

           Demonstrate sanitation and safety techniques in the use of food service
CA 186   1 equipment                                                                               x

         2 Demonstrate ability to use and care for professional kitchen equipment                  x
         3 Evaluate finished food products                                                         x
              Analyze and demonstrate preparation and application techniques of cake
         4    decoration, fillings, icing                                                          x
         5    Analyze and demonstrate preparation of wedding cake                                  x
         6    Demonstrate critical thinking in the food service environment                        x
         7    Demonstrate appropriate behaviors in the work place environment                      x
         8    Apply job acquisition skills                                                         x

CA 280   1 Demonstrate job interview skills for food industry employment.                          x
         2 Plan, organize and prepare resume.                                                      x
           Assess proper sanitation and safety procedures for food preparation in professional
         3 industry.                                                                               x

         4 Analyze and demonstrate good interpersonal relation skills for on the job experience.   x

           Asses proper sanitation and safety procedures for food preparation in professional
CA 281   1 industry.                                                                               x

         2 Analyze and demonstrate good interpersonal relation skills for on the job experience.   x
           Demonstrate knowledge of food preparation skills within a professional food service
         3 operation.                                                                              x
         4 Demonstrate critical thinking in the food service environment.                          x
         5 Demonstrate appropriate behaviors in the work place environment.                        x
         6 Apply job acquisition skills.                                                           x
            Assess proper sanitation and safety procedures for food preparation in professional
CA 282    1 industry.                                                                                  x

          2 Analyze and demonstrate good interpersonal relation skills for on the job experience.      x
            Demonstrate knowledge of food preparation skills within a professional food service
          3 operation.                                                                                 x
          4 Demonstrate critical thinking in the food service environment.                             x
          5 Demonstrate appropriate behaviors in the work place environment.                           x
          6 Apply job acquisition skills.                                                              x

            CARVING: Demonstrate sanitation and safety techniques in the use of food service
CA 299    1 equipment.                                                                                 x

          2 CARVING: Demonstrate ability to use and care for professional kitchen equipment.           x
          3 CARVING: Evaluate finished food products.                                                  x
            CARVING: Analyze and demonstrate the various modern techniques of carving fruits,
          4 vegetables and ice.                                                                        x
            CARVING: Apply basic techniques of carving fruits, vegetables and ice in preparation for
          5 culinary competition.                                                                      x
          6 CARVING: Demonstrate critical thinking in the food service environment.                    x
          7 CARVING: Demonstrate appropriate behaviors in the work place environment.                  x
          8 CARVING: Apply job acquisition skills.                                                     x
            CAKE DECORATING: Demonstrate sanitation and safety techniques in the use of food
          9 service equipment.                                                                         x
            CAKE DECORATING: Demonstrate ability to use and care for professional kitchen
         10 equipment.                                                                                 x
         11 CAKE DECORATING: Evaluate finished food products.                                          x
            CAKE DECORATING: Analyze and demonstrate preparation and application techniques
         12 of cake decoration, fillings, icing.                                                       x
         13 CAKE DECORATING: Analyze and demonstrate preparation of wedding cake.                      x

         14 CAKE DECORATING: Demonstrate critical thinking in the food service environment.            x
            CAKE DECORATING: Demonstrate appropriate behaviors in the work place
         15 environment.                                                                               x
         16 CAKE DECORATING: Apply job acquisition skills.                                             x
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                                                                       Spring             Spring             Spring             Spring             Spring
COURSE #   SLO                                                         2009     Fall 2009 2010     Fall 2010 2011     Fall 2011 2012     Fall 2012 2013



               Demonstrate sanitation and safety techniques in the
CA 160       1 use of food service equipment.                                             x
               Demonstrate ability to use and care for professional
             2 kitchen equipment.                                                         x

               Examines commercial food production techniques,
             3 ingredients, cost and conditions for production.                           x

               Plan menus in relation to nutrition, season, product
             4 availability and type of commercial operation.                             x
               Plan, organize and carry out commercial recipe
             5 preparation according to industry standards.                               x
             6 Evaluate finished food products.                                           x
               Demonstrate critical thinking in the food service
             7 environment.                                                               x
               Demonstrate appropriate behaviors in the work place
             8 environment.                                                               x
             9 Apply job acquisition skills.                                              x

               Recognize the laws and regulations involved in food
CA 163       1 purchasing.                                                                                                               x
               Compute relative costs with purchasing of food
             2 choices, budgets and allowances.                                                                                          x
             3 Analyze purchasing objectives and practices.                                                                              x

             4 Evaluate food choices for quality, content and value.                                                                     x
               Appraise purchasing, inventory, ordering, receiving,
               storing and distribution procedures used in
             5 professional food service operation.                                                                                      x
               Demonstrate critical thinking in the food service
             6 environment.                                                                                                              x
               Demonstrate appropriate behaviors in the work place
             7 environment.                                                                                                              x
             8 Apply job acquisition skills.                                                                                             x

               Demonstrate sanitation and safety techniques in the
CA 164       1 use of food service equipment.                          ASP
               Demonstrate ability to use and care for professional
             2 kitchen equipment.                                      ASP

               Plan, organize and carry out cultural and ethnic food
             3 recipe preparation according to industry standards.     ASP

             4 Evaluate finished food products.                        ASP

               Examine varying cultural food production techniques,
             5 ingredients, cost and conditions for production.     ASP
            Demonstrate critical thinking in the food service
          6 environment.                                            ASP
            Demonstrate appropriate behaviors in the work place
          7 environment.                                        ASP

          8 Apply job acquisition skills.                           ASP


CA 165    1 Demonstrates safe and sanitary food handling.                 x
            Analyzes local regulations and industry standards for
          2 sanitation.                                                   x
            Demonstrate sanitation and safety techniques in the
          3 use of food service equipment.                                x
            Demonstrate proper food purchase and storage
          4 procedures.                                                   x
            Demonstrate critical thinking in the food service
          5 environment.                                                  x
            Demonstrate appropriate behaviors in the work place
          6 environment.                                                  x
          7 Apply job acquisition skills.                                 x

            Employs principles of food service purchasing ethics,
CA 166    1 its laws and regulations.                                         x
            Comprehend and demonstrate knowledge of menu
          2 styles and their content.                                         x

          3 Demonstrate knowledge of menu style and content.                  x
            Demonstrate knowledge of culinary math including
          4 conversion and proportioning.                                     x
            Demonstrate knowledge of the process of putting
          5 together recipes and its related costs.                           x
            Demonstrate knowledge of recipe conversion
          6 according to industry standards.                                  x
            Demonstrate knowledge of menu design according to
          7 industry standards.                                               x
            Demonstrate critical thinking in the food service
          8 environment.                                                      x
            Demonstrate appropriate behaviors in the work place
          9 environment.                                                      x
         10 Apply job acquisition skills.                                     x

            Comprehend and demonstrate knowledge of wine
CA 167    1 classification.                                         ASP

          2 Analyze the process of wine production.                 ASP
            Taste and analyze different wine varietals according to
          3 geographical region.                                    ASP
            Demonstrate critical thinking in the food service
          4 environment.                                            ASP
           Demonstrate appropriate behaviors in the work place
         5 environment.                                        ASP

         6 Apply job acquisition skills.                             ASP

             Demonstrate sanitation and safety techniques in the
CA 169   1   use of food service equipment.                                    x
             Demonstrate ability to use and care for professional
         2   kitchen equipment.                                                x
         3   Evaluate finished food products.                                  x
         4   Demonstrate product identification.                               x

         5 Demonstrate basic methods of food preparation.                      x
           Plan, organize and carry out basic recipe preparation
         6 according to industry standards.                                    x
           Demonstrate critical thinking in the food service
         7 environment.                                                        x
           Demonstrate appropriate behaviors in the work place
         8 environment.                                                        x
         9 Apply job acquisition skills.                                       x


CA 170   1 Evaluate different types of catering businesses.                x
           Evaluate kitchen and service equipment needed for
         2 catering businesses.                                            x
           Analyze legal issues within the catering & food
           business; to include: human resources, state and
         3 federal regulations and contracts.                              x
           Analyze marketing strategies and client retention
         4 practices.                                                      x
           Demonstrate critical thinking in the food service
         5 environment.                                                    x
           Demonstrate appropriate behaviors in the work place
         6 environment.                                                    x
         7 Apply job acquisition skills.                                   x

           Prepares food using fabrication and production
CA 171   1 techniques.                                                             x

         2 Prepares various products using broilers and grill.                     x
           Uses blending, boiling, steaming, sautéing and grilling
         3 methods of vegetables.                                                  x
           Appraises and defines uses of pans and various fats for
         4 sauté station.                                                          x
           Uses ovens, various pans and application of
         5 techniques related to roasting.                                         x
           Demonstrate critical thinking in the food service
         6 environment.                                                            x
           Demonstrate appropriate behaviors in the work place
         7 environment.                                                            x
         8 Apply job acquisition skills.                                           x
            Demonstrate sanitation and safety techniques in the
CA 172    1 use of food service equipment.                          x

          2 Prepares meat, vegetarian stocks and court bouillon.    x
          3 Prepares various types of soups.                        x
            Prepare espangnole, béchamel, veloute, tomato and
          4 hollandaise sauces.                                     x
            Prepare various thickening agents for soups, stocks
          5 and sauces.                                             x
            Demonstrate critical thinking in the food service
          6 environment.                                            x
            Demonstrate appropriate behaviors in the work place
          7 environment.                                            x
          8 Apply job acquisition skills.                           x

            Demonstrate sanitation and safety techniques in the
CA 173    1 use of food service equipment.                          x
            Demonstrates the preparation of food and table
          2 décor.                                                  x
            Identify the elements in the preparation of regional
          3 cuisines.                                               x
          4 Demonstrate vegetable carvings.                         x
          5 Demonstrate salad demonstration.                        x
          6 Demonstrate pates and mousses.                          x
          7 Demonstrate charcuterie preparation.                    x
            Demonstrate critical thinking in the food service
          8 environment.                                            x
            Demonstrate appropriate behaviors in the work place
          9 environment.                                            x
         10 Apply job acquisition skills.                           x

            Demonstrate sanitation and safety techniques in the
CA 174    1 use of food service equipment.                              x

            Calculates recipe measures and demonstrates
          2 measure techniques for liquid and dry ingredients.          x
            Demonstrates the safe use of all baking tools and
          3 baking equipment.                                           x
            Analyzes and correctly differentiates in the purchase
            of baking ingredients used in the professional
          4 industry.                                                   x
            Prepares puff pastry, breads, cream puffs, muffins,
            pizza, fried bread, cookies, cakes fruit desserts and
          5 pastries.                                                   x

          6 Prepares frostings, fillings, puddings and custards.        x
          7 Demonstrates pastry bag techniques.                         x
            Demonstrate critical thinking in the food service
          8 environment.                                                x
            Demonstrate appropriate behaviors in the work place
          9 environment.                                                x
         10 Apply job acquisition skills.                               x
           Demonstrate sanitation and safety techniques in the
CA 175   1 use of food service equipment.                         x

           Demonstrates fundamental knowledge and basic skills
         2 necessary for healthy lifestyle food production.       x

         3 Analyzes healthy foods using US Dietary Guidelines.    x

           Analyzes recipes for nutrition content and employs
         4 healthy recipe substitutions and modifications.        x
           Analyze and evaluate healthy preparation methods in
         5 relation to finished food products.                    x
           Demonstrate critical thinking in the food service
         6 environment.                                           x
           Demonstrate appropriate behaviors in the work place
         7 environment.                                           x
         8 Apply job acquisition skills.                          x

           Demonstrate sanitation and safety techniques in the
CA 176   1 use of food service equipment.                         x
           Demonstrate ability to use and care for professional
         2 kitchen equipment.                                     x
         3 Evaluate finished food products.                       x
           Examine ingredients and demonstrate use of modern
           and classical pastry techniques for European dessert
         4 production.                                            x
           Examine ingredients and demonstrate use of baking
         5 techniques for artisan bread production.               x
           Demonstrate critical thinking in the food service
         6 environment.                                           x
           Demonstrate appropriate behaviors in the work place
         7 environment.                                           x
         8 Apply job acquisition skills.                          x

           Demonstrate sanitation and safety techniques in the
CA 177   1 use of food service equipment.                             x
           Demonstrate ability to use and care for professional
         2 kitchen equipment.                                         x
           Plan, organize and carry out commercial recipe
         3 preparation according to industry standards.               x
         4 Evaluate finished food products.                           x
           Demonstrate commercial pasty techniques and
           examine baking ingredients, cost, methods and
         5 conditions for baking production.                          x
           Apply techniques of advances visual preparation of
         6 pastries and baked goods.                                  x
           Demonstrate critical thinking in the food service
         7 environment.                                               x
           Demonstrate appropriate behaviors in the work place
         8 environment.                                               x
         9 Apply job acquisition skills.                              x
           Demonstrate sanitation and safety techniques in
CA 178   1 the use of food service equipment                          x
           Demonstrate ability to use and care for
         2 professional kitchen equipment                             x
         3 Evaluate finished food products                            x

             Analyze and demonstrate the various modern
         4 techniques of carving fruits, vegetables and ice           x
             Apply basic techniques of carving fruits,
             vegetables and ice in preparation for culinary
         5   competition                                              x
             Demonstrate critical thinking in the food service
         6   environment                                              x
             Demonstrate appropriate behaviors in the work
         7   place environment                                        x
         8   Apply job acquisition skills                             x


CA 180   1 Demonstrates safe and sanitary food handling.                  x
         2 Evaluate finished food products.                               x
           Demonstrate menu planning and food preparation
         3 used in professional food industry.                            x
           Demonstrate sanitation and safety techniques in the
         4 use of food service equipment.                                 x
           Demonstrate ability to use and care for professional
         5 kitchen equipment.                                             x
           Demonstrate critical thinking in the food service
         6 environment.                                                   x
           Demonstrate appropriate behaviors in the work place
         7 environment.                                                   x
         8 Apply job acquisition skills.                                  x

           Demonstrate sanitation and safety techniques in the
CA 183   1 use of food service equipment.                         x
           Demonstrate ability to use and care for professional
         2 kitchen equipment.                                     x
           Plan, organize and carry out commercial recipe
         3 preparation according to industry standards.           x
         4 Evaluate finished food products.                       x
           Analyze and demonstrate techniques of preparing and
         5 baking braided bread.                                  x
           Analyze and demonstrates techniques of preparing
         6 and baking specialty breads.                           x
           Demonstrate critical thinking in the food service
         7 environment.                                           x
           Demonstrate appropriate behaviors in the work place
         8 environment.                                           x
         9 Apply job acquisition skills.                          x
            Demonstrate sanitation and safety techniques in the
CA 184    1 use of food service equipment.                           x
            Demonstrate ability to use and care for professional
          2 kitchen equipment.                                       x
            Plan, organize and carry out commercial recipe
          3 preparation according to industry standards.             x
          4 Evaluate finished food products.                         x
            Analyze and demonstrate modern techniques of
          5 chocolate preparation and decoration.                    x
            Analyze and demonstrate preparation of dark, white
          6 and milk modeling chocolate.                             x
            Analyze and demonstrate preparation of various
          7 chocolate candies.                                       x
            Demonstrate critical thinking in the food service
          8 environment.                                             x
            Demonstrate appropriate behaviors in the work place
          9 environment.                                             x
         10 Apply job acquisition skills.                            x

              Demonstrate ability to use and care for professional
CA 185    1   kitchen equipment.                                         x
              Plan, organize and carry out commercial recipe
          2   preparation according to industry standards.               x
          3   Evaluate finished food products.                           x
              Analyze and demonstrate modern techniques of sugar
          4   work preparation.                                          x
              Analyze and demonstrate preparation of pulled and
          5   casting of sugar.                                          x
              Analyze and demonstrate decorative pastry
          6   centerpieces.                                              x
              Demonstrate critical thinking in the food service
          7   environment.                                               x
              Demonstrate appropriate behaviors in the work place
          8   environment.                                               x
          9   Apply job acquisition skills.                              x
                                                                             x

              Demonstrate sanitation and safety techniques in
CA 186    1 the use of food service equipment                                x
              Demonstrate ability to use and care for
          2   professional kitchen equipment                                 x
          3   Evaluate finished food products                                x
              Analyze and demonstrate preparation and
              application techniques of cake decoration,
          4   fillings, icing                                                x
              Analyze and demonstrate preparation of
          5   wedding cake                                                   x
              Demonstrate critical thinking in the food service
          6   environment                                                    x
             Demonstrate appropriate behaviors in the work
         7 place environment                                                   x
         8 Apply job acquisition skills
                                                                       x
             Demonstrate job interview skills for food industry
CA 280   1   employment.                                               x
         2   Plan, organize and prepare resume.                        x
             Assess proper sanitation and safety procedures for
         3   food preparation in professional industry.                x
             Analyze and demonstrate good interpersonal relation
         4   skills for on the job experience.
                                                                   x
           Asses proper sanitation and safety procedures for
CA 281   1 food preparation in professional industry.              x
           Analyze and demonstrate good interpersonal relation
         2 skills for on the job experience.                       x

           Demonstrate knowledge of food preparation skills
         3 within a professional food service operation.           x
           Demonstrate critical thinking in the food service
         4 environment.                                            x
           Demonstrate appropriate behaviors in the work place
         5 environment.                                            x
         6 Apply job acquisition skills.
                                                                           x
           Assess proper sanitation and safety procedures for
CA 282   1 food preparation in professional industry.                      x
           Analyze and demonstrate good interpersonal relation
         2 skills for on the job experience.                               x

           Demonstrate knowledge of food preparation skills
         3 within a professional food service operation.                   x
           Demonstrate critical thinking in the food service
         4 environment.                                                    x
           Demonstrate appropriate behaviors in the work place
         5 environment.                                                    x
         6 Apply job acquisition skills.
           **Will Assess when offered**
           CARVING: Demonstrate sanitation and safety
CA 299   1 techniques in the use of food service equipment.
           CARVING: Demonstrate ability to use and care for
         2 professional kitchen equipment.
         3 CARVING: Evaluate finished food products.
           CARVING: Analyze and demonstrate the various
           modern techniques of carving fruits, vegetables and
         4 ice.
           CARVING: Apply basic techniques of carving fruits,
           vegetables and ice in preparation for culinary
         5 competition.
           CARVING: Demonstrate critical thinking in the food
         6 service environment.
   CARVING: Demonstrate appropriate behaviors in the
 7 work place environment.
 8 CARVING: Apply job acquisition skills.
   CAKE DECORATING: Demonstrate sanitation and
   safety techniques in the use of food service
 9 equipment.
   CAKE DECORATING: Demonstrate ability to use and
10 care for professional kitchen equipment.

11 CAKE DECORATING: Evaluate finished food products.
   CAKE DECORATING: Analyze and demonstrate
   preparation and application techniques of cake
12 decoration, fillings, icing.
   CAKE DECORATING: Analyze and demonstrate
13 preparation of wedding cake.
   CAKE DECORATING: Demonstrate critical thinking in
14 the food service environment.
   CAKE DECORATING: Demonstrate appropriate
15 behaviors in the work place environment.
16 CAKE DECORATING: Apply job acquisition skills.
          Spring             Spring
Fall 2013 2014     Fall 2014 2015




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