Measurable Student Learning Outcomes
1.(Application Level) Use and maintain industry equipment, from start-up to breakdown, relevant to either culinary and/or hospitality settings. (CSLO 3)
2.(Application Level) Demonstrate a personal sense of pride, professionalism, and work ethic essential for success in either the culinary or hospitality industry. (CSLO 3)
3.(Analysis Level) Determine receiving and storage procedures for tangible goods, as well as cleaning supplies and chemicals, applicable to either culinary and/or hospitality. (CSLO 3)
4.(Application Level) Use current computerized and non-computerized systems for purchasing and inventory control, relevant to either culinary and/or hospitality operations. (CSLO 3)
5.(Synthesis Level) Analyze departmental reports and utilize data to understand managerial level decision making, in culinary and/or hospitality management. (CSLO 2, 3)
6.(Evaluation Level) Observe and evaluate the responsibilities of chef/manager roles, including staff scheduling, conflict resolution, production standards, safety and sanitation, purchasing procedures, and reporting, applicable to both culinary and hospitality sectors. (CSLO 2, 3)
7.(Application Level) Develop effective interpersonal communication and customer service skills, essential for building positive relationships with colleagues, customers, and clients in culinary and hospitality roles. (CSLO 3)
8.(Application Level) Demonstrate adaptability and problem-solving abilities by effectively handling unexpected challenges and changes in both culinary and hospitality settings, showcasing versatility and resourcefulness. (CSLO 4)
9.(Application Level) Cultivate time management and organizational skills to efficiently coordinate tasks, prioritize responsibilities, and meet deadlines, promoting productivity and success in culinary and hospitality environments. (CSLO 3)