Measurable Student Learning Outcomes
1.(Application) Develop comprehensive business plans encompassing market analysis, audience identification, financial projections, and marketing strategies, showcasing entrepreneurship and management understanding. (CSLO 2 & 4)
2.(Evaluation) Acquire skills to identify and evaluate food industry trends, gather data, and make informed decisions for concept and menu design. (CSLO 1 & 4)
3.(Application) Refine culinary skills in hands-on recipe creation, mastering modifications, substitutions, and flavor balancing for marketable dishes. (CSLO 2)
4.(Application) Craft menus aligned with business concepts, considering seasonality, pricing, availability, and cultural influences for customer appeal. (CSLO 2 & 3)
5.(Application) Learn financial concepts and apply them to pricing, profit margins, inventory, and sustainability in business planning. (CSLO 1 & 4)
6.(Evaluation) Enhance communication skills through compelling business pitches, effectively showcasing unique concepts' viability to stakeholders. (CSLO 3)
7.(Application) Perfect advanced culinary skills essential for food ventures, demonstrating industry-standard proficiency through hands-on practice. (CSLO 2)
8.(Application) Develop leadership and team management abilities for successful project execution, fostering collaboration, problem-solving, and positive team dynamics. (CSLO 3)