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Credit Hours: 3 Effective Term: Fall 2011 SUN#: NA AGEC: (None) |
Credit Breakdown: 1 Lecture, 6 Labs Times for Credit: 1 Grading Option: A/F Cross-Listed: |
Measurable Student Learning Outcomes |
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1. (Comprehension Level) Identify equipment and tools used in the professional kitchen; demonstrate proper selection, use and care of equipment and tools.
2. (Knowledge Level) Define basic cooking terms and use them appropriately. 3. (Application Level) Demonstrate proper scaling and measurement techniques for various types of ingredients. 4. (Application Level) Demonstrate effective and efficient knife skills, with emphasis on safety. 5. (Application Level) Practice industry standards of food safety in all aspects of food preparation, presentation, and storage. 6. (Application Level) Perform basic math functions to calculate recipe yield conversions. 7. (Application Level) Identify quality characteristics, purchasing and storage principles, and apply various cooking techniques to dairy products, eggs, meats, vegetables, herbs, fruits, legumes, and grains. Evaluate finished products for quality and sensory characteristics, per instructors guidelines. 8. (Application Level) Describe and demonstrate proper preparation of various stocks, sauces, soups, and salad dressings. 9. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. |
Internal/External Standards Accreditation |
Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Copy is on file in the Curriculum Office. |