Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to Asian cuisine; various market forms of ingredients; recognize the different ingredients and flavors unique to the cuisines of China, Japan, Thailand, Vietnam, and the Pacific Rim. (CSLO 1) 2. (Application Level) Prepare a variety of appetizers, soups, salads, entrees, and desserts by completing an instructor created menu.(CSLO 1) 3. (Analysis Level) Evaluate through the use of a rubric the preparation and presentation of the foods prepared for visual appearance, taste, and texture. (CSLO 1) 4. (Comprehension Level) Using a pre- and post-test, assess comprehension of cooking terms, ingredients, and menu items.(CSLO 1)