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Credit Hours: 1 Effective Term: Fall 2016 SUN#: None AGEC: None |
Credit Breakdown: 1 Lecture Times for Credit: 1 Grading Option: A/F Only Cross-Listed: |
Measurable Student Learning Outcomes |
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1. (Knowledge Level) Identify ingredients ubiquitous to Native American and Southwest cuisines; various market forms of ingredients; describe the different ingredients and flavors unique to these regions.
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-tests, assess comprehension of cooking terms, ingredients, and menu items. |
Internal/External Standards Accreditation |
None |