Measurable Student Learning Outcomes
1. (Comprehension Level) Identify ingredients ubiquitous to Mexican and Latin American cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to these regions. (CSLO 1) 2. (Synthesis Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees, 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)