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Credit Hours: 0.50 Effective Term: Fall 2005 SUN#: None AGEC: None |
Credit Breakdown: 0.50 recitation Times for Credit: More than 4 Grading Option: Both A/F and S/U Cross-Listed: |
Measurable Student Learning Outcomes |
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1. Discuss the historical significance of the cuisine or event.
2. Demonstrate knowledge or skill of culinary cooking principals and techniques used in food preparation. 3. Identify cultural foundations that influence preparation of dishes. 4. Identify aesthetic value of food presentation and dining ambiance. 5. Identify nutitional significance of food prepared. 6. Evaluate food product outcome. 7. Evaluate artistic presentation of dishes. 8. Evaluate service at event. |
Internal/External Standards Accreditation |
At a minimum 70% proficiency level, student will demonstrate comprehension and application of content and skill as demonstrated by chef instructor. |