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Credit Hours: 1 Effective Term: Fall 2014 SUN#: NA AGEC: None |
Credit Breakdown: .75 Lecture, 1 Lab (26.25 instruct hrs) Times for Credit: 3 Grading Option: A/F Only Cross-Listed: |
Measurable Student Learning Outcomes |
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1. (Knowledge Level) Identify ingredients ubiquitous to French
cuisine; various market forms of ingredients; describe the different ingredients and flavors unique to this region. 2. (Application Level) Prepare a variety of appetizers, soups, salads, vegetables, breads, entrees and desserts by completing an instructor created menu. 3. (Evaluation Level) Using a rubric, evaluate the preparation and presentation of the foods prepared for visual appearance, taste and texture. 4. (Comprehension Level) Using pre- and post-test, assess comprehension of cooking terms, ingredients and menu items. |
Internal/External Standards Accreditation |
Students will prepare one or more recipes; evaluate their own product and class projects, and present oral and/or written feedback regarding the principles, techniques and products introduced in the class per culinary arts program requirements. |