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Credit Hours: 1 Effective Term: Fall 2016 SUN#: None AGEC: None |
Credit Breakdown: 1 Lecture Times for Credit: 3 Grading Option: A, B, C, D, F Cross-Listed: |
Measurable Student Learning Outcomes |
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1. (Knowledge Level) Define, describe and identify terminology, specialty equipment and ingredients used in chocolate, sugar and candy confections.
2. (Application Level) Prepare a variety of quality chocolate, candy and sugar products/decorations. 3. (Analysis Level) Properly utilize and maintain the specialty equipment used in confectionary production. Explain the causes of and solutions for equipment/technology problems in production. 4. (Analysis Level) Explain the causes of and solutions for problems in production of confectionary products. 5. (Evaluation Level) Critique the confections produced for visual and sensory qualities. |
Internal/External Standards Accreditation |
URL: http://pinalcountyaz.gov/EnvironmentalHealth/Documents/PINAL%20COUNTY%20ENVIRONMENTAL%20HEALTH%20CODE%20FINAL%20DRAFT%209-22-14.pdf |