Measurable Student Learning Outcomes
1. (Remembering Level) Gather nutrition data. (CSLO 1,2)
2. (Applying Level) Apply nutrition data. (CSLO 1,2)
3. (Applying Level) Provide nutrition education. (CSLO 1,2)
4. (Evaluating Level) Evaluate effectiveness of standardized recipes. (CSLO 1,3,4)
5. (Creating Level) Develop and implement standards and procedures for preparing food. (CSLO 1,3,4)
6. (Creating Level) Supervise and forecast the production and distribution of food. (CSLO 1,4)
7. (Analyzing Level) Monitor meal service. (CSLO 1,2)
8. (Applying Level) Implement continuous quality improvement procedures for foodservice department. (CSLO 1,2)
9. (Applying Level) Modify standard menus. (CSLO 1,2)
10. (Analyzing Level) Manage foodservice personnel and communications. (CSLO 1,4)
11. (Analyzing Level) Manage foodservice sanitation and safety. (CSLO 1,4)
12. (Analyzing Level) Manage foodservice business operations. (CSLO 1,4)