Measurable Student Learning Outcomes
1. (Analysis Level) Outline the key aspects of the food service industry and its management needs/roles. (CSLOs 2, 4)
2. (Application Level) Demonstrate a working knowledge of key strategies for effective human relations, leadership, communication, and organizational change. (CSLO 3)
3. (Synthesis Level) Categorize the principles of menu planning, standardized recipe development, as well as guidelines for safety and sanitation. (CSLOs 2, 4)
4. (Comprehension Level) Explain the methods and organization required for effective food procurement and production methods, as well as type of service. (CSLO 2)
5. (Synthesis Level) Design a quality improvement plan based on the evaluation of services provided. (CSLOs 2, 4)
6. (Analysis Level) Outline techniques and related staffing and scheduling patterns, and marketing strategies, as well as facility layout and design, with effective financial management. (CSLOs 2, 4)
7. (Evaluation Level) Identify and interpret scenarios in a food service operation where the code of professional ethics would apply. (CSLOs 3, 4)
8. (Evaluation Level) Identify and critique food safety system development using Hazard Analysis Critical Control Point (HACCP) methods. (CSLOs 2, 4)
9.(Comprehension Level) Identify and describe the flow of food safely and effectively from purchasing, receiving, storing, preparing, and cooking, holding, and serving to cooling and reheating. (CSLO 2)