Measurable Student Learning Outcomes
1. (Evaluation Level) Examine and critique styles of catering, sales and marketing techniques, contracts, equipment, safety and sanitation concerns and governmental regulations. (CSLO: 2, 3, 4)
2. (Synthesis Level) Develop menus for various types of catering functions, applying food and labor costs to determine pricing strategies and planning long and short term for event. (CSLO: 1, 2, 3, 4)
3. (Synthesis Level) Outline a plan for a specific event: prepare menu, contract, staffing, food, equipment, transportation, timeline and billing issues. (CSLO: 2, 3, 4)
4. (Synthesis Level) Assist in planning and service for catering events in the culinary arts department and follow-up by identifying strategies for improving the planning and service processes. (CSLO: 2, 3, 4)