Course Outcomes

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Ability to discuss history and career opportunities within the restaurant industry

•   Quizzes, written midterm examination and final examination, Career goals assignment assessment

•   Ability to articulate the process of stocks, soups and sauce preparation 

•   Quizzes, written midterm examination and final examination

•   Ability to articulate the step-by-step process in the primary cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment of group presentation

•   Ability to articulate how flavor is developed within the cooking process

Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Describe the history and culinary nomenclature for the restaurant industry 

•   Quizzes, written midterm examination and final examination, and measuring the proper terminology usage in both culinary arts and writing 121 course writing assignments

•   Demonstrate professionalism standards relating to appearance and conduct 

•   Daily assessment during the class line-up at the start of class, which is part of the daily professionalism grade, daily assessment of student attitudes and behavior that can influence the daily professionalism grade

•   Identify and discuss proper use of food service equipment 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade

•   Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if practices are being applied as part of the students daily grade 

•   Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if skills are being applied as part of the students daily grade 

•   Describe the function of ratios versus recipes 

•   Quizzes, written midterm examination and final examination 

•   Describe the function of mise en place in a professional kitchen 

•   Quizzes, written midterm examination and final examination 

•   Demonstrate safe knife sharpening and handling techniques and execute classical cuts 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Describe and   demonstrate proper step-by-step process for preparing white and brown stocks 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if defined process is being applied as part of the students daily grade 

•   Describe and demonstrate proper step-by-step process for preparing classical and emulsion sauces 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if defined process is being applied as part of the students daily grade 

•   Discuss the elements of taste and flavor development as it relates with the cooking process 

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Ability to display knowledge about career path opportunities within the hospitality industry and how to conduct research on industry organizations

•   Quizzes, written midterm examination and final examination, written assignment that relates with the discovery of individual career goals

•   Ability to articulate work skill and attitude characteristics that are exemplified within the hospitality industry

•   Quizzes, written midterm examination and final examination

•   Ability to articulate study habits that will support success as a CCI student 

•   Quizzes, written midterm examination and final examination

• Ability to successfully set-up and populate student personal e-folio account as a tool that will be utilized throughout the student academic career 

•   Assessment of e-folio activation and development assignment

•   Display a working knowledge as it relates to the Group Dynamics and Applied Leadership Development Curriculum 

•   Quizzes, written midterm examination and final examination, assessment of student leadership reports in class 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Apply and discuss the metric system of measurement 

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments

•   Demonstrate the ability to successfully utilize the American standard system of measurement and conversion 

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments

•   Demonstrate an understanding and apply the basic conversion of units of measure between volume, weight and count 

•   Quizzes, written midterm examination and final examination, practical examination or quiz, assessment will take place as an outcome to in-class interactive group activities and homework assignments

• Calculate yield percentages when provided with "as purchased" (AP) and "edible portion" (EP) of an assigned ingredient 

•   Quizzes, written midterm examination and final examination, practical examination or quiz, assessment will take place as an outcome to in-class interactive group activities

•   Demonstrate comprehension and the ability to apply yield tests in a step by step process 

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments 

•   Demonstrate the ability to calculate food and beverage costing and analysis 

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments 

•   Demonstrate the ability to conduct recipe scaling and conversion 

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments 

•   Apply basic algebraic concepts with culinary applications

•   Quizzes, written midterm examination and final examination, assessment will take place as an outcome to in-class interactive group activities and homework assignments

•   Apply basic statistics and graphing

• Quizzes, written midterm examination and final examination, assessment will take place as part of  homework assignments

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Display knowledge of the relationship between food, nutrition, the human body and selected cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment of student adaptation of classical recipes to healthy cooking techniques in the competency-based learning activities

•   Display knowledge and ability to apply ingredient substitutions that consider dietary guidelines and a balance of flavor 

•   Quizzes, written midterm examination and final examination, assessment of student adaptation of classical recipes to healthy cooking techniques in the competency-based learning activities

•   Display knowledge of food labeling and guidelines and how they influence the restaurant industry procurement and food preparation process 

•   Quizzes, written midterm examination and final examination

•   Display knowledge as to how the dietary categories of carbohydrates, lipids, vitamins and minerals, and protein should be balanced in ingredient selection and meal composition 

•   Quizzes, written midterm examination and final examination, assessment of project where individual student diets are assessed and they make recommendations of dietary changes 

•   Execute healthy cooking techniques for a composed meal that provide optimum flavor and that meet national dietary guidelines

•   Assessment of student adaptation of classical / traditional recipes to healthy cooking techniques in the competency-based learning activities 

•   Understand the relationship between diet and ingredient selection, and the final preparation of the food, and how that translates to the accommodation of dietary needs of restaurant guests 

•   Within the competency-based learning activity, assessment of student ability to substitute ingredients and conduct recipe nutritional analysis and menu / recipe design that accommodates mainstream dietary requests 

•   Execute a parallel traditional and healthful recipe and plate composition analysis and apply techniques of healthy cooking and ingredient substitution that result in positive peer feedback 

•   Within the competency-based learning activity, assessment of student ability to substitute ingredients and healthy cooking techniques and have peer review of comparative dishes 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate a variety of knife cuts with speed and accuracy 

•   Assessment during competency based learning activities to the speed and accuracy of student knife skills 

•   Conduct recipe scaling and conversions with accuracy 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate stock, soup and sauce cookery with accuracy and adherence to the designated technique 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Identify, prepare and cook a variety of vegetables and grains accuracy and adherence to the designated technique 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Present knowledge of eggs and demonstrate egg cookery with accuracy and adherence to the designated technique

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate professionalism standards relating to appearance and conduct 

•   Daily assessment during the class line-up at the start of class, which is part of the daily professionalism grade, daily assessment of student attitudes and behavior that can influence the daily professionalism grade

•   Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate consistent knowledge and usage of ratios 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate the function of mise en place in a professional kitchen

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate safe knife sharpening and handling techniques and execute classical cuts 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and demonstrate proper step-by-step process for preparing classical and emulsion sauces 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Describe and display the elements of taste and flavor development as it relates with the cooking process 

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Identify and describe a diversity of food ingredients and specifications 

•   Quizzes, written midterm examination and final examination, review of daily requisitions for proper ingredient identification

•   Conduct professional vendor relations and assess vendor performance based upon service quality, product quality and pricing 

•   Weekly review of the student leadership assignment Purchasing Agent position on a rotating basis

•   Apply effective inventory control principles and par-stock management within the learning environment 

•   Quizzes, written midterm examination and final examination, Weekly review of the student leadership assignment Purchasing Agent and Receiving Clerk positions on a rotating basis

•   Conduct timely ingredient purchasing 

•   Daily review of the student executed purchase order process as an outcome of inventory and par stock management 

•   Complete consistent quality assurance controls with all food and beverage items in the receiving and issuing process 

•   Instructor and student partnered receiving process during the lab portion of the course and exchange of ingredients when issued to learning environment 

•   Ability to analyze a profit and loss statement to identify disproportionate expense ratios and present operational solutions 

•   Quizzes, written midterm examination and final examination, daily applied learning activity when the receiving report is reviewed and discussed with students 

•   Describe the flow of food, food safety and handling practices, FIFO and appropriate food and beverage operational storage principles 

•   Quizzes, written midterm examination and final examination, review after receipt of food and beverage orders, review when ingredients are stored and thawed 

•   Execute product yield tests in order to purchase appropriate quantities 

•   Quizzes, written midterm examination and final examination, learning activity in collaboration with Applied Math for Culinary Arts course, homework assignments 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Explain the importance of menu design and configuration, font usage and layout and how that influences the guest decision making process 

•   Quizzes, written midterm examination and final examination, group assignment and presentation

•   Demonstrate an understanding of menu pricing strategies 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate the ability to analyze a menu for profitability as it relates to the sales mix 

•   Quizzes, written midterm examination and final examination, group assignment and presentation

• Demonstrate an understanding of menu categories utilized in the overall menu design process 

•   Quizzes, written midterm examination and final examination, group assignment and presentation

•   Explain the importance of utilizing descriptive terminology and custom ingredients to enhance menu listings 

•   Quizzes, written midterm examination and final examination, group assignment and presentation 

•   Describe the various styles of menu covers and explain their importance as it relates to the ambiance of a restaurant 

•   Quizzes, written midterm examination and final examination, group assignment and presentation 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate a variety of knife cuts with speed and accuracy 

•   Assessment during competency based learning activities to the speed and accuracy of student knife skills 

•   Conduct recipe scaling and conversions with accuracy 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Understand the composition of animal muscle tissue and apply appropriate fabrication and cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Evaluate various meat, poultry and seafood products for quality and apply fabrication skills that ensure maximized yield

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Evaluate the quality of specified starches, produce and base ingredients and utilize the proper volume as required per the technique

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate professionalism standards relating to appearance and conduct 

•   Daily assessment during the class line-up at the start of class, which is part of the daily professionalism grade, daily assessment of student attitudes and behavior that can influence the daily professionalism grade

•   Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate consistent knowledge and usage of ratios 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate the function of mise en place in a professional kitchen

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate safe knife sharpening and handling techniques and execute classical cuts 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and demonstrate proper step-by-step process for preparing classical and emulsion sauces 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Describe and display the elements of taste and flavor development as it relates with the cooking process 

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to: 

The course learning outcomes will be verified by one or more of the following assessments: 

•   Describe the evolution of garde manger from the time of Carème through the present day.  List the job requirements and professional attributes of the successful modern garde mange chef 

•   Quizzes, written midterm examination and final examination

•   Understand the complexities of and importance of kitchen design and functionality.  Define the concepts of ergonomics and activity zones 

•   Quizzes, written midterm examination and final examination

•   Prepare a variety of amuse bouche, appetizers and hors d'oeuvres.

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Understand the differences between sushi and sashimi and prepare several common varieties 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Prepare a variety of international appetizers and classical hors d'oeuvres

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Prepare a diversity of forcemeats and mousse and understand the procedures and ratios behind forcemeat, emulsion and mousse preparations

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Discuss the functional origins of salads in modern gastronomy, list the classifications of salads, explain and evaluate how salads are selected, composed, and utilized

•   Quizzes, written midterm examination and final examination

• Prepare a variety of international cold sauces and dressings

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Demonstrate how to make various hot and cold sandwiches 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Verbally define characteristics of service as it relates to the hospitality industry 

•   Quizzes, written midterm examination and final examination

•   Define the systems related to sanitation and safety practices in the dining room and how they directly relate to the guest experience 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Define the systems related to professionalism, uniform standards and personal hygiene and how they directly relate to the guest experience 

•   Quizzes, written midterm examination and final examination

• Demonstrate proper handling of flatware, glassware and plates 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and demonstrate the characteristics of French, Russian, American and a la carte service styles 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Understand and demonstrate   how to pick up, load, carry and put down a food and beverage service tray 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Understand and demonstrate how and why to utilize a serviette during hot and cold beverage service and wine and sparkling wine/champagne service 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Properly recite and execute the seven guidelines for quality guest service

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Recite proper product knowledge for the food and beverage menus

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Explain why understand the base and recipe ingredients is important for service

• Quizzes, written midterm examination and final examination

•   Demonstrate knowledge in and execute accurate order taking skills and POS data entry, and execute "86" procedures when items run out

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Explain the importance of and execute suggestive selling and merchandising to the guest

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Explain the importance of firing times and high quality communication to the kitchen staff

• Quizzes, written midterm examination and final examination

•   Demonstrate proper wine and beverage bottle opening skills

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Explain and display the service sequence for a meal

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Thoroughly demonstrate a working knowledge of the Elevation food and beverage menus, food preparation process and ingredients

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments:

•   Demonstrate proper knife skills and food safety and sanitation skills

•   Practical exam evaluation and student-instructor discussion as part of the assessment 

•   Demonstrate proper cooking techniques

•   Practical exam evaluation and student-instructor discussion as part of the assessment

•   Demonstrate proper professionalism and organization skills

•   Practical exam evaluation and student-instructor discussion as part of the assessment 

•   Evaluate and present on cooking processes and selected flavor profiling 

•   Practical exam evaluation and student-instructor discussion as part of the assessment 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate skills in menu and recipe interpretation and conversion, employment of appropriate cooking methods, plating, and saucing principles 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Organize work stations for a la carte cooking service.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Prepare a la carte orders using various cooking principles.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Prepare short sauces to accompany a la carte food items.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Understand the language and timing challenges of multiple cook station food production

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Interpret the quality standards for a la carte food items and summarize food costs.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Demonstrate skills in menu and recipe interpretation and conversion, employment of appropriate cooking methods, plating, and saucing principles 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Organize work stations for a la carte cooking service.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Prepare a la carte orders using various cooking principles.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Classify wines according to type, and recognize their distinguishing styles and classification methods. 

•   Quizzes, written midterm examination and final examination 

•   Distinguish between different grape varietals, their major locations of production, and their unique personalities 

•   Quizzes, written midterm examination and final examination 

•   Comprehend specific food types with their respective pairing strategies. 

•   Quizzes, written midterm examination and final examination 

•   Demonstrate fundamental wine opening and serving techniques 

•   Quizzes, written midterm examination and final examination, practical examination 

•   Comprehend different variables needed to arrange and compile and effective wine menu 

•   Quizzes, written midterm examination and final examination 

•   Demonstrate knowledge about coffee, tea, and non-alcoholic beverage production, processing, and flavor profiling

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Prepare a variety of foods from the countries of the world.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Identify differences and similarities in the cuisines of neighboring countries.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Explain how the topography and climate influence the cuisine of each country.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Identify cooking methods commonly used in the countries of study.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Describe the history of the countries of study and how this may have impacted the development of the cooking style and ingredients used. 

•   Quizzes, written midterm examination and final examination 

•   Display knowledge of how different cultures' ingredients and techniques have impacted modern food flavor profiling and techniques practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Critically analyze the role of human behavior (their own and others) within the contemporary professional environment 

•   Students will conduct an industry site visit where human behavior, attitudes and contemporary professionalism standards will be assessed. This will serve as an individual class assignment.

•   Collaborate with others to solve problems, manage conflict, and achieve goals while communicating effectively both verbally and nonverbally. 

•   Execute a discussion and learning activity around student performance and attitudes in the Elevation student operated restaurant and address the identified conflict with emphasis to Tuckman's Group Development Model. Align outcomes of conflict resolution with Elevation performance and communication goals.

•   Demonstrate knowledge of the characteristics associated with professionalism and leadership 

•   Quizzes, written midterm examination and final examination, review of student uniform appearance as it relates to restaurant industry professionalism standards, student conduct

• Demonstrate applied communication and teamwork principles in a group activity 

•   Instructor observation of group activity that is followed up with a student peer evaluation and an overall debrief of activity

•   Demonstrate knowledge of practices that are related with interviewing, hiring, developing and terminating employees 

•   Quizzes, written midterm examination and final examination 

•   Demonstrate knowledge of federal laws that regulate equal employment opportunity standards 

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Identify and use proper agriculturally-based practices and terminology

•   Quizzes, written midterm examination and final examination, assessment during competency based learning relating with the vernacular in which students are using 

•   Follow and demonstrate farming techniques and practices

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Demonstrate proper cooking skills in the kitchen.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Identify and define the fundamentals sustainability.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Identify different local crops through appearance, smell, and taste.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Exercise improvisational cooking ideas and methods in relation to ingredients.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Appraise and evaluate local farms and farmers markets. Understand and demonstrate the value of locally grown food in a food service establishment

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate knowledge of butchery and charcuterie history, nomenclature, and equipment.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

• Identify different types of proteins and ingredients used in butchery and charcuterie.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

 •   Demonstrate proper equipment usage, safety, sanitation and handling of proteins.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Demonstrate Proper butchering /fabrication techniques of whole animals and primal cuts following USDA and European standards.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Demonstrate Proper technique in creating fresh, smoked and cured sausages 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Demonstrate Proper technique in pickling, brining, curing and smoking sausages, cold cuts, and whole muscle products. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Demonstrate Proper technique in the preparation of pates, terrines, galantines, and emulsified sausages.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Explain the origins of molecular cuisine and the founding practitioners 

•   Quizzes, written midterm examination and final examination 

•   Explain and demonstrate the similarities of cuisine of the present day leading proponents.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Demonstrate the techniques of spherification, and thermal inversion.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Describe the presentation value and taste perception of using tapioca maltodextrin

•   Quizzes, written midterm examination and final examination 

•   Demonstrate the  use hydrocolloids on non traditional foods 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Review the text Modernist Cuisine and discuss applications that have appeal. 

•   Quizzes, written midterm examination and final examination 

• Demonstrate how modern applications can benefit different food service establishments and their menus

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•  Describe and apply the principles of food safety and sanitation practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Identify and select ingredients for use in a variety of baked products 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Apply standards of professionalism to the baking industry 

•    Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Examine and outline the major developments in the history of the baking industry 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•  Describe and apply the function of ingredients in the baking process 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Explain the use of formula and the bakers percentage as it relates to the baking process 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Prepare a variety of baked products using creaming, sponge, muffin and basic custards methods

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Describe and use the equipment typical to the baking process

Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Understand and apply the basic baking science principles, ratio and technique

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Create menus for a variety banquets, catered and themed events 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Illustrate various table and food service areas for banquets, catered and themed events. 

•   Quizzes, written midterm examination and final examination 

•   Identify the equipment needed to produce banquets, catered and themed events 

•   Quizzes, written midterm examination and final examination 

•   Review food preparation techniques and the challenges associated with preparations for large groups. 

•   Quizzes, written midterm examination and final examination

•   Evaluate staffing needs for small, medium and large groups.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Plan and compare banquet kitchen operations from an organizational perspective.

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Prepare foods using principles of modern batch cookery.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Create menus for a variety banquets, catered and themed events 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to if proper equipment is being utilized as part of the students daily grade 

•   Illustrate various table and food service areas for banquets, catered and themed events. 

•   Quizzes, written midterm examination and final examination 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate resume and cover letter development skills 

•   Assessment will take place as an outcome to in-class interactive group activities and homework assignments

•   Demonstrate interview skills in mock interview workshop 

•   Assessment will take place as an outcome to in-class interactive group activities and homework assignments

•   Participate in networking workshop with advisory committee and regional industry professionals 

•   Assessment will take place as an outcome to in-class interactive group activities and homework assignments

• Assess various career paths with the restaurant and hospitality industry

•   Assessment will take place as an outcome to in-class interactive group activities and homework assignments

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate a variety of knife cuts with speed and accuracy 

•   Assessment during competency based learning activities to the speed and accuracy of student knife skills 

•   Evaluate various meat, poultry and seafood products for quality and apply fabrication skills that ensure maximized yield

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate professionalism standards relating to appearance and conduct 

•   Daily assessment during the class line-up at the start of class, which is part of the daily professionalism grade, daily assessment of student attitudes and behavior that can influence the daily professionalism grade

•   Demonstrate appropriate knowledge and applied practices for controlling food time/temperature abuse, proper food handling procedures and personal hygiene practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate knowledge and applied skill relating to the step-by-step process for the primary cooking techniques 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate consistent knowledge and usage of ratios 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate the function of mise en place in a professional kitchen

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate safe knife sharpening and handling techniques and execute classical cuts 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and display the elements of taste and flavor development as it relates with the cooking process 

•   Quizzes, written midterm examination and final examination 

•   Work as a team to develop timelines, travel plan, menu/recipe development, ACF packet submission 

•   Assessment during competency based learning activities

•   Exercise creativity in menu design and application of modern presentation and technique skills 

•   Assessment during competency based learning activities

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate professionalism, organization and safety and sanitation as applied to kitchen and dining room service in an active restaurant 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Support the proper preparation and service of a fine dining meal.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Demonstrate various cooking methods as applied to the current Elevation menu and special events.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Vegetable , starch and sauce cookery as applied to the current Elevation menu and special events.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Final plate presentation as applied to the current Elevation menu and special events.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

• Effectively practice positive and productive communication among front of the house and back of house staff.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Effectively assess daily prep, labor, and service needs

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

• Effectively practice customer relations in a fine dining atmosphere

• Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   Demonstrate professionalism, organization and safety and sanitation as applied to kitchen and dining room service in an active restaurant 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate professionalism, sanitation and organization.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Complete a menu from the assigned ingredients.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Demonstrate and explain the correct cooking technique for the assignment given.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Apply appropriate plating technique 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   Evaluate and explain the choices of seasoning, taste and presentation.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   The Culinary student will be prepared to enter the labor force and successfully display techniques.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The student will have practiced the skills and knowledge gained through classroom experience by putting them to use in a practical setting. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The student will be able to identify strengths and weaknesses in individual preparation through self-analysis and evaluations. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The student will be able to identify techniques that might be keys to successfully gaining a position, holding that position, and progressing to higher levels during a career in office work. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   The student will demonstrate how they built upon competencies learned in the classroom

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The Culinary student will be prepared to enter the labor force and successfully display techniques.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The student will have practiced the skills and knowledge gained through classroom experience by putting them to use in a practical setting.

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

•   The student will be able to identify strengths and weaknesses in individual preparation through self-analysis and evaluations. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade 

•   The student will be able to identify techniques that might be keys to successfully gaining a position, holding that position, and progressing to higher levels during a career in office work. 

•   Assessment during competency based learning activities as to if techniques are being applied as part of the students daily grade

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Apply student presentation skills as part of their final capstone project and e-folio development

•   Assessment of presentation quality and information by the instructor

•   Conduct final design process on the e-folio journal, blog, video medium that will serve to support their networking and industry placement goals.

•   Assessment of completed e-folio project and information by the instructor

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Describe and apply the principles of food safety and sanitation practices 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Identify and select ingredients for use in a variety of baked products 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Apply standards of professionalism to the baking industry 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Examine and outline the major developments in the history of the baking industry 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and apply the function of ingredients in the baking process 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Explain the use of formula and the bakers percentage as it relates to the baking process 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Prepare a variety of baked products using creaming, sponge, muffin and basic custards methods 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Describe and use the equipment typical to the baking process

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Understand and apply the basic baking science principles, ratio and technique

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Compare and contrast flours used in the bread baking process 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Describe and apply the 12 stages of yeast production 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   List the stages of gluten development and how the baker determines the correct texture for different yeast products 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Prepare a variety of formulas using the bakers percentage 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Evaluate and classify bread products based upon mixing method 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Prepare laminated doughs and pastries using different folding techniques and make up techniques 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Prepare sweet rich yeast dough with a variety of fillings and make up technique 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Indentify and prepare a variety of quick bread using two stage, muffin, biscuit and creaming method 

•  Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Prepare and evaluate desserts sauces and how to apply to plated desserts and presentations

•  Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Select and prepare cakes using the four basic mixing methods 

•  Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Evaluate prepared cakes for correct ingredient development and mixing 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•  Learn and identify various fillings such as butter cream, ganache, mousse, pastry and different glazes 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Understand how to apply different methodologies of combing flavor, texture and taste in constructing various types of cakes 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Create their own flavors and texture as well as recipes

•Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Describe and apply the principles of menu planning to produce a variety of dessert menus

•Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Examine and recommend strategies for maintaining  balance between the cost of products and the labor used to produce

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Describe and apply good sanitation practices in the production of still frozen and churn frozen desserts 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Compare and contrast the differences of granitas, sorbet , sherbets and ice creams 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Indentify formulas to create any flavor of ice cream or sorbet 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Describe and prepare basic custards including stirred and baked using a variety of thickening agents 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Apply the techniques of custards, flavoring and stabilizers to create Bavarians and mousses 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Evaluate and select fruits for use in pies and tarts based upon season or commercially produced 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Outline the principles and techniques for pie doughs, fruit tarts and lattice topped pies

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique•

•  Produce assorted pies, tarts and pastry using fruit, custard, cream and chiffon fillings

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Describe and apply good sanitation practices in the production of still frozen and churn frozen desserts 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Demonstrate professionalism, sanitation and organization

•  Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Demonstrate and explain the correct cooking technique for the assignment given

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Apply appropriate plating technique

•  Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Evaluate and explain the choices of flavorings, taste and presentation

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Explain the history of chocolate from first cultivation of cocoa pods by the Aztecs to present day manufacturing 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Describe and demonstrate hand tempering techniques of high grade chocolate couveture 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate the proper care for candy molds and other equipment used in chocolate candy making 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Indentify the scientific properties of chocolate 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate and evaluate a wide range of chocolate candies including ganache fillings, hand dipped candies and molded bonbons 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate various sugar techniques such as pastilliage , saturated sugar, pulled sugar  to create three dimensional shapes 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• The student will produce a wide variety of classic and modern French cakes, or "entremets" while demonstrating techniques suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• The student will highlight their cakes with decorations they create themselves, such as silk screens, printed logos, and chocolate and sugar decorations. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• The student will create elements of British and American celebration cakes, including baking, decoration, and assembly work. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• The student will bake sponge cakes, create buttercream fillings, and make gumpaste flowers, royal icing piped decorations, and rolled fondant. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• The student will produce wedding cakes incorporating all these elements, from design, baking, and assembly to covering and decorating. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Produce a wide variety of classic and modern French cakes, or "entremets" while demonstrating techniques suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Highlight their cakes with decorations they create themselves, such as silk screens, printed logos, and chocolate and sugar decorations. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate proficiency in using updated methods of traditional French recipes, maintaining high quality by using fresh ingredients. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Make a variety of French cakes having multiple taste and texture profiles 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Make a variety of French tarts demonstrating different types of crusts, doughs, and fillings. 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Produce a wide variety of classic and modern French cakes, or "entremets" while demonstrating techniques suitable for large-scale productions, using the latest assembling techniques and cost-effective production methods. 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Describe and apply the techniques for using pre-ferments in artisan breads 

•Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Understand the importance of flour in the production of fermented baked products. 

•Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Select ingredients and apply techniques to produce quality artisan breads 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Apply the baker's percentage in formulation design and conversion. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Produce a variety of fermented baked goods using natural and commercial raising agents. 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Apply a variety of makeup techniques for finished products 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Evaluate baked products and apply troubleshooting guide for common bread faults to determine quality

•Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•   Demonstrate a variety of chocolate and sugar decorations and sculpting techniques to produce decorations that can embellish other desserts or artistic showpieces for display. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Demonstrate techniques such as applying chocolate colors with a spray gun, use of various types of molds, making cut-out decorations, and silk screens, that will be applied to showpieces. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Demonstrate various sugar techniques such as pastillage, pulled sugar such as ribbons and flowers, blown sugar to create three-dimensional shapes, spun, piped, bubble, straw, and poured sugar, and airbrushing techniques. 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• The student will take a given theme and using that theme, design and build a sugar showpiece and a chocolate showpiece for presentation in buffets, weddings, and banquets, or competition

•Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Will make individual mini French pasties such as éclairs, fruit and lemon tartlettes, macaroons and Madeleines 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Create elements for filling using chocolate, fruit, pastry cream, and glazes 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•Plan and construct a display of Petit Fours and Mignardise

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• Explain the science of sugar and what happens at various stages of the cooking and cooling process 

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Describe and produce sugar confections such as fruit paste, guimauve, praline, caramels, nougats and lollipops

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Demonstrate the correct packing and displaying of candies 

• Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• Understand and apply techniques for using a variety of grains to produce organic, seeded breads 

•    Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Analysis of the different flours used to create breads with dense textures 

•    Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• Apply technology and learn how to work with these specific types of doughs 

•    Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Produce a wide variety of breads including flax seed, rye, dark rye, pumpernickel and other eastern European breads 

•    Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Understand and apply techniques to produce organic breads with improved health and nutritional benefits

•    Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

•  Demonstrate professionalism, sanitation and organization

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Demonstrate and explain the correct cooking technique for the assignment given 

•  Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

•   Apply appropriate plating technique 

•   Assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•   Evaluate and explain the choices of flavorings, taste and presentation 

•   Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

At the conclusion of this course,
students should have the ability to:

The course learning outcomes will be verified by one or more of the following assessments: 

• The Culinary student will be prepared to enter the labor force and successfully display techniques.

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• The student will have practiced the skills and knowledge gained through classroom experience by putting them to use in a practical setting.

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique

• The student will be able to identify strengths and weaknesses in individual preparation through self-analysis and evaluations.

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

•The student will be able to identify techniques that might be keys to successfully gaining a position, holding that position, and progressing to higher levels during a career in office work.

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique 

• The student will demonstrate how they built upon competencies learned in the classroom

• Quizzes, written midterm examination and final examination, assessment during competency based learning activities as to the quality of the finished product and how the student followed the prescribed technique