Measurable Student Learning Outcomes
1. (Application Level) Identify equipment and tools used in the professional kitchen; demonstrate proper selection, use, and care of equipment and tools. (CSLO 2)
2. (Knowledge Level) Define basic cooking terms and use them appropriately. (CSLO 2)
3. (Application Level) Demonstrate proper scaling and measurement techniques for various types of ingredients. (CSLO 2,3)
4. (Application Level) Demonstrate effective and efficient knife skills, with emphasis on safety. (CSLO 3)
5. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage. (CSLO 3)
6. (Synthesis Level) Perform basic math functions to calculate recipe yield conversions. (CSLO 2,4) 7. (Evaluation Level) Identify quality characteristics, purchasing, and storage principles, and apply various cooking techniques to dairy products, eggs, meats, vegetables, herbs, fruits, legumes, and grains. Evaluate finished products for quality and sensory characteristics, per instructor guidelines. (CSLO 2)
8. (Application Level) Describe and demonstrate proper preparation of various stocks, sauces, soups, and salad dressings. (CSLO 2,3,4)
9. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. (CSLO 2,3)