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