Measurable Student Learning Outcomes
1. (Comprehension Level) Use proper terminology in reference to equipment, procedures, and ingredients. (CSLO #2)
2. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity. (CSLOs #2,4)
3. (Application Level) Describe the function of ingredients in formulas and demonstrate ability to manipulate and substitute ingredients in the formulas. (CSLOs #2,4)
4. (Application Level) Utilize appropriate cooking methods, and prepare and plate products using various meat, fish, poultry, cheese, produce, and sauces. (CSLO #2)
5. (Application Level) Describe and create a variety of forcemeat products such as terrines and pates. (CSLO #2)
6. (Synthesis Level) Organize for large events: prepare menu, manipulate formulas, prepare purchasing sheets, calculate cost and profit, determine staffing and timeline, and execute quantity food production. (CSLOs #1,2,3,4)
7. (Application Level) Select products appropriate for advance production and apply proper holding methods for optimal quality. (CSLOs #2,4)
8. (Synthesis Level) Develop ability to work with increased speed, cleanliness, accuracy, knife skills, and confidence. (CSLO #3)
9. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage. (CSLO #3)