Measurable Student Learning Outcomes
1. (Knowledge Level) Define baking terms. (CSLO 2)
2. (Application Level) Identify equipment and utensils used in baking; demonstrate proper selection, use, and care of equipment and utensils for specific applications. (CSLO 2)
3. (Comprehension Level) Identify ingredients used in baking and describe their properties and functions. (CSLO 2)
4. (Application Level) Demonstrate proper scaling and measurement techniques. (CSLO 2,3)
5. (Analysis Level) Apply basic math skills to recipe conversions based on servings required. (CSLO 2,3,4)
6. (Evaluation Level) Prepare basic yeast-leavened breads and evaluate quality and sensory characteristics. (CSLO 2,3)
7. (Analysis Level) Differentiate between the basic mixing methods for quick-breads, cookies, and cakes. (CSLO 2)
8. (Evaluation Level) Prepare a variety of quick-breads, cakes, cookies, and pies, then evaluate quality and sensory characteristics of the products. (CSLO 3)
9. (Evaluation Level) Prepare pate au choux, pastry cream, and creme anglaise, then evaluate their quality and sensory characteristics. (CSLO 3)
10. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. (CSLO 2,3,4)
11. (Application Level) Utilize safe food practices in all aspects of food production and service. (CSLO 3)