Course Outcomes

Cascade Culinary Institute Course Outcomes

Culinary Arts Courses (CUL)

CUL 100 - Want to be a Chef? (2)

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 

CUL 101 - Culinary Foundations I (4)

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 

CUL 110 - Student Academic Success and Restaurant Industry Career Preparation (1)

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 

CUL 120 - Applied Math for Culinary Arts (4)

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

CUL 130 - Culinary Nutrition and Applied Techniques of Healthy Cooking (4)

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 

CUL 140 - Culinary Foundations II (4)

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 

CUL 150 - Procurement, Ingredient Identification and Food Cost Control (4)

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 

CUL 160 - Menu Composition and Analysis (3)

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 

CUL 170 - Culinary Foundations III (4)

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 

CUL 180 - Modern Garde Manger (4)

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 


CUL 190 - Contemporary Dining Room Service Operations, Etiquette and Guest Relations - Elevation Restaurant Lunch (5)

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


CUL 195 - Culinary Arts Practical Examination I (.5)

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 


CUL 200 - Comprehensive Kitchen Operations for the Restaurant Industry - Elevation Restaurant Lunch (4)

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 


CUL 210 - Wine and Specialty Beverage Management and Service (3)

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 


CUL 220 - International Cuisine and Global Flavor Profiling (4)

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 


CUL 230 - Hospitality Industry Supervision and Principles of Leadership (3)

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 


CUL 235s - Farm to Table and Sustainable Cuisine Practices (4)

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


CUL 240 - The Art of Butchery and Charcuterie (4)

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


CUL 245s - Modernist Cuisine and the Evolution of Cooking (4)

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


CUL 250 - Applied Basic Baking & Pastry Principles (4)

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


CUL 255s - Event Planning and Execution with Modern Banquet Cookery (4)

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 


CUL 260 - Restaurant Industry Career Success and Externship Preparation (1)

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


CUL 265s - Advanced Skill Development and Culinary Competition Mastery (4)

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


CUL 270 - Culinary Arts Capstone Externship - Elevation Restaurant Dinner (6)

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 


CUL 275 - Culinary Arts Pracitcal Examination II (.5)

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

 


CUL 280 - Culinary Arts Industry Externship (6)

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

 


CUL 290 - Service Learning and E-Folio Presentation (1)

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


Baking and Pastry Arts Courses (BAK)

BAK 101 - Baking and Pastry Foundations I (4)

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

BAK 140 - Baking and Pastry Foundations II (4)

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 


BAK 170 - Baking and Pastry Foundations III (4)

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


BAK 180 - Contemporary Custards, Frozen Desserts and Tarts (4)

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 


BAK 195 - Baking and Pastry Arts Practical Examination I (1)

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


BAK 210 - Modern Sugar Art and Chocolate Décor (4)

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 


BAK 220 - Wedding, Celebration and Specialty Cakes (4)

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 


BAK 235s - Classical French Pastries (4)

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 


BAK 240 - The Craft of Artisan Breads (4)

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


BAK 245s - Advanced Sugar Décor and Chocolate Sculpting (4)

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 


BAK 250 - Petit Fours, Candies and Classical Mignardise (4)

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


BAK 255s - Advanced Artisan Breads and Showpieces  (4)

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


BAK 275 - Baking and Pastry Arts Practical Examination II (1)

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


BAK 280 - Baking and Pastry Arts Industry Externship (6)

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 


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