Measurable Student Learning Outcomes
1. (Knowledge Level) Identify ingredients ubiquitous to Italian cooking; various market forms of ingredients; describe the foods and customs unique to the different regions of Italy. (CSLO 1) 2. (Application Level) Prepare a variety of appetizers, soups, salads, pasta, entrees, breads, and desserts by completing an instructor created menu.(CSLO 1) 3.(Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste, and texture. (CSLO 1) 4. (Comprehension Level) Using pre- and post-tests, assess comprehension of cooking terms, ingredients, and menu items. (CSLO 1)